Recipe - Challah - (Holiday Twist Bread)

1 pack (or 1 tablespoon) Active Dry
Yeast
2 tablespoon Sugar
One fourth cup Warm Water (110 to 115
degrees)
2 cup AllPurpose Flour
2 To 2One half cup Whole Wheat Flour
One half teaspoon Salt
1 Egg
2 tablespoon Vegetable Oil
1 One fourth cup Water
1 Egg, beaten
1 tablespoon Poppy Seeds

Dissolve the yeast and sugar in the One fourth 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 1One fourth 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
lightlyoiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and
let rise until doubled.

Bake in a 375degree oven for 40 to 45 minutes, or until golden
brown.

Serves 18

One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2
Sodium: 59 Potassium: 74 Cholesterol: 15

Exchange Value: 1One half Bread Exchanges Source: Holiday Cookbook,
American Diabetes Association, ISBN 0130248940, by Betty Wedman,
M.S.,R.D.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip