Challah - (holiday twist bread)

Yield: 18 servings

Measure Ingredient
1 pack (or 1 tablespoon) Active Dry Yeast
2 tablespoons Sugar
¼ cup Warm Water (110 to 115 degrees)
2 cups All-Purpose Flour
2 To 2-1/2 c Whole Wheat Flour
½ teaspoon Salt
1 Egg
2 tablespoons Vegetable Oil
1¼ cup Water
1 Egg, beaten
1 tablespoon Poppy Seeds

Dissolve the yeast and sugar in the ¼ cup of warm water. Let stand for 5 minutes.

Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-¼ cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled.

Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown.

Serves 18

One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2 Sodium: 59 Potassium: 74 Cholesterol: 15 Exchange Value: 1-½ Bread Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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