Cheese and Chive Challah
The traditional yeasted egg bread is enriched even more by adding cheese to the
dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would
also work.
Cooking Light NOVEMBER 2010
* Yield: 24 servings (serving size: 1 slice)
Ingredients
* 1 cup warm 2% reduced-fat milk (100° to 110°)
* 1 teaspoon sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3 tablespoons butter, melted
* 1 1/2 teaspoons salt
* 5 large egg yolks
* 3 large eggs
* 3/4 cup (3 ounces) shredded aged fontina cheese
* 1/2 cup finely chopped fresh chives
* 10.7 ounces bread flour (about 2 1/4 cups)
* 13.5 ounces all-purpose flour, divided (about 3 cups)
* Cooking spray
* 1 large egg
* 2 tablespoons water
* 2 tablespoons grated fresh Parmigiano-Reggiano cheese
Preparation
1. Combine first 3 ingredients in a large bowl; let stand 5 minutes or until
bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and
chives. Weigh or lightly spoon flours into dry
measuring cups; level with a knife. Add 10.7 ounces bread flour (about 2 1/4
cups) and 12.4 ounces (about 2 3/4 cups) all-purpose flour to yeast mixture,
stirring until a soft dough forms (dough will be sticky).
2. Turn dough out onto a lightly floured surface. Knead until smooth
and elastic, adding remaining 1/4 cup all-purpose flour, 1 tablespoon at a
time, to prevent dough from sticking to hands. Place dough in a large bowl
coated with cooking spray, turning to coat top. Cover with plastic wrap, and
let rise in a warm place (85°), free from drafts, for 45
minutes or until doubled in size. Punch down dough; cover and let rise
50 minutes or until doubled in size. (Gently press two fingers into
dough. If indentation remains, dough has risen enough.)
3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each
ball into a rope about 15 inches long. Place 3 ropes parallel to one another;
braid ropes. Pinch ends together, and tuck under loaf.
Repeat procedure with remaining 3 ropes. Place loaves on a baking sheet
lined with parchment paper; coat with cooking spray. Cover and let rise
30 minutes or until doubled in size.
4. Preheat oven to 375°.
5. Combine 1 egg and 2 tablespoons water, stirring well with a whisk. Brush
loaves gently with egg mixture. Sprinkle loaves evenly with
Parmigiano-Reggiano. Bake at 375° for 25 minutes or until golden. Remove from
baking sheet; cool on a wire rack.
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