Challah - (holiday twist bread)
Yield: 18 servings
Ingredients:
- 1 pk (or 1 tablespoon) Active Dry 1/2 ts Salt -Yeast 1 Egg
- 2 tb Sugar 2 tb Vegetable Oil
- 1/4 c Warm Water (110 to 115 1 1/4 c Water -degrees) 1 Egg beaten
- 2 c All-Purpose Flour 1 tb Poppy Seeds
- 2 To 2-1/2 c Whole Wheat Flour
Instructions:
Dissolve the yeast and sugar in the 1/4 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 1-1/4 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: 1-1/2 Bread Exchanges Source: Holiday Cookbook American Diabetes Association ISBN 0-13-024894-0 by Betty Wedman M.S. R.D.
