Challah

Challah is a traditional Jewish yeast bread with a light, airy texture.

Yield: 1 loaf, about 16 servings (serving size: 1 [1 1/2-ounce] slice)

Ingredients

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/2  teaspoon  sugar
• 1/4  cup  warm water (100° to 110°)
• 1/2  cup  water
• 1/4  cup  vegetable oil
• 1  large egg, lightly beaten
• 3 1/3  cups  all-purpose flour
• 1 1/2  teaspoons  salt
• Cooking spray
• 2  teaspoons  water
• 1  large egg yolk, lightly beaten

Preparation

Dissolve the yeast and sugar in 1/4 cup warm water; let stand 10 minutes. Add 1/2 cup water, oil, and egg; stir with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and salt in food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process 20 seconds or until dough forms a ball. Process an additional minute. Place dough in a large bowl lightly coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down, reshape into a ball, and return to bowl; cover and let rise 1 hour or until doubled in size.

Punch dough down; turn out onto a lightly floured surface. Let rest 15 minutes. Divide dough into 3 equal portions; shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour until doubled in size.

Preheat oven to 375°.

Combine 2 teaspoons water and egg yolk. Uncover dough; gently brush loaf with egg yolk mixture. Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutritional Information

Calories:

128 (30% from fat)

Fat:

4.3g (sat 0.9g,mono 1.3g,poly 1.8g)

Protein:

3.2g

Carbohydrate:

18.6g

Fiber:

0.8g

Cholesterol:

27mg

Iron:

1.3mg

Sodium:

225mg

Calcium:

7mg