Challah (Holiday Twist Bread)


  • 1 pk (or 1 tablespoon) Active Dry  Yeast
  • 2 tb Sugar= artifical sweetener
  • 1/4 c Warm Water (110 to 115 -degrees)
  • 2 c All-Purpose Flour
  • 2 To 2-1/2 c Whole Wheat Flour
  • 1/2 ts Salt
  • 1 Egg
  • 2 tb Vegetable Oil
  • 1 1/4 c Water
  • 1 Egg, beaten
  • 1 tb Poppy Seeds
  1. Dissolve the yeast and sugar substitute in the 1/4 cup of warm water. Let stand  for 5 minutes.
  2. 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.
  3. 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.
  4. Divide the dough into three parts.  Roll each third into a strip  about 15 inches long.
  5. 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.
  6. Bake in a 375-degree oven for 40 to 45 minutes, or until golden  brown.


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