Try this Seeded Challah recipe, or contribute your own.
Suggest a better descriptionSource: Food Network mag
1. Combine the yeast, warm water and 1/2 tsp sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 - 10 min.
2. Mix the flour, salt and 2 tbs sugar in a stand mixer fitted with the dough hook on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and yeast mixture. Mix on low speed until a shaggy dough forms. Increase the speed to medium high and knead the dough until soft and smooth but slightly sticky, about 5 min (if the dough is too sticky, add 2 more tbs flour while kneading). Lightly coat a large bowl with vegetable oil. Put the dough in the bowl, gently turning to coat. Loosely cover with plastic wrap and set aside until nearly doubled in size, 1 - 2 hours.
3. Transfer the dough to a clean surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 12" long log, about 1 1/2" in diameter and slightly tapered at the ends. Place the 4 logs side by side a few inches apart. Gather them together at the end farthest from you, pinching the ends together.
4. Line a baking sheet with parchment paper. To braid the dough, lift the log on the far right over the 2 middle logs. Then take the log on the far left and lift it over the 2 middle logs. Then cross the 2 middle logs over each other. Starting form the right, repeat the process until you reach the other end. Do not braid too tightly; you want the dough to maintain an even shape. Pinch the very ends of the loaf together and tuck underneath. Rock the loaf back and forth a few times to help tighten the braid. Carefully transfer the loaf to the baking sheet. Cover loosely with plastic wrap and set aside until slightly puffed, 1 - 1 1/2 hours.
5. Position a rack in the middle of the oven; preheat to 375 degrees. Beat the remaining egg and 1/2 tsp sugar with a whisk and brush it all over the dough (you will not need all of it). Sprinkle with the seeds. Bake until the bread is dark golden brown all over, 25 - 30 min. Transfer to a rack to cool completely
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Serving Size: 1 Serving (1132g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3523 | ||
Calories from Fat: 493 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 9118.2mg | 314 % | |
Potassium 864mg | 23 % | |
Total Carbohydrate 644.2g | 189 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 624g | ||
Protein 100.8g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3523
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