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Challah - (Holiday Twist Bread)

digest

1 pkg (or 1 tablespoon) active dry yeast
2 tablespoon sugar
1/4 cup warm water (110 to 115 degrees)
2 cup all-purpose flour
2 to 2-1/2 c whole wheat flour
1/2 teaspoon salt
1 egg
2 tablespoon vegetable oil
1 1/4 cup water
1 egg, beaten
1 tablespoon poppy seeds

Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown.

Yield: 18 servings

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