This bread was delicious. I used the pre-shredded Parmesan because I didn't have the real stuff. I also used egg substitute for the glaze too.
Cheese and Chive Challah
Photo: Jonny Valiant; Styling: Deborah Williams
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Amount per serving
- Calories: 160
- Fat: 4.7g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.5g
- Protein: 6.2g
- Carbohydrate: 22.5g
- Fiber: 0.8g
- Cholesterol: 78mg
- Iron: 1.6mg
- Sodium: 210mg
- Calcium: 51mg
- 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
- 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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