Serves: 14
Total Calories: 67
1. In large bowl, combine 1 1/2 cups all-purpose flour, brown sugar, salt and yeast mix well. In small saucepan, heat 1 cup water and margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed.
2. By hand, stir in whole wheat flour and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl. Cover loosely with greased plastic wrap and cloth towel. Let rest 10 minutes.
3. Grease cookie sheet. On floured surface, knead dough about 25 times until smooth. Divide dough into 3 equal parts. Roll each part into 12-inch rope. Braid 3 ropes together seal ends. Place on greased cookie sheet. Cover let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.
4. Heat oven to 375°F. In small bowl, combine 1 tablespoon water and egg yolk beat well. In another small bowl, combine all seed mixture ingredients mix well. Brush braid with egg yolk mixture sprinkle with seed mixture.
5. Bake at 375°F. for 20 to 25 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet cool on wire rack for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 130 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 30 mg 10% * Sodium: 180 mg 8% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch or 1 1/2 Carbohydrate
This Seed-Crusted Challah recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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