Challah I

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Holiday twist bread. Serves 18.



  1. Dissolve the yeast and sugar in the ¼ cup of warm water. Let stand for 5 minutes.
  2. Combine the flours and salt in a mixing bowl.
  3. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1¼ cups of water.
  4. Mix well.
  5. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl.
  6. Cover with a damp towel and let rise until doubled, about 1 hour.
  7. Divide the dough into three parts. Roll each third into a strip about 15 inches long.
  8. Braid the strips together and place on a lightly-oiled baking sheet.
  9. Brush with the beaten egg. Sprinkle on the poppy seeds.
  10. Cover and let rise until doubled.
  11. Bake in a 375°F oven for 40 to 45 minutes, or until golden brown.

Nutritional information

one serving = calories: 115 carbohydrates: 21 protein: 4 fat: 2 sodium: 59 potassium: 74 cholesterol: 15 exchange value: 1-½ bread exchanges