Challah - (Holiday Twist Bread)

| Next >>

Title: Challah - (Holiday Twist Bread)
Yield: 18 Servings
Categories: Diabetic, Holidays


1 pk (or 1 tablespoon) Active Dry
2 tb Sugar
1/4 c Warm Water (110 to 115
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

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

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,