Email to Filus1217      

Cheese and Chive Challah

Source of Recipe

.
Cheese and Chive Challah

Cooking Light - November 2010 - Julianna Grimes,
24 servings � 2 loaves - (serving size: 1 slice)

The traditional yeasted egg bread is enriched even more by adding cheese to the dough. We love the flavor of fontina, but Gruy�re or another Swiss cheese would also work.

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.

1/24 of recipe equals: Calories 160; Fat 4.7 g (Satfat 2.3 g, Monofat 1.5 g, Polyfat 0.5 g); Protein 6.2 g; Carbohydrate 22.5 g; Fiber 0.8 g; Cholesterol 78 mg; Sodium 210 mg