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Title: Challah - (Holiday Twist Bread)
Yield:18 servings
Category:Breads, Jewish
Rating:
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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

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.

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