Garlic-Herb Challah:
Prepare as above, except reduce honey to 2 tablespoons, use olive oil instead of the melted butter, and add 4 cloves garlic, minced; 1 teaspoon dried basil, crushed; 1 teaspoon dried rosemary, crushed; and 1 teaspoon dried thyme, crushed, to the yeast mixture.To shape spiral loaves, divide dough into three portions. Divide each portion into thirds (nine portions total). Gently roll each third into a 24-inch-long rope. Braid three ropes at a time to make three braids; shape each into a spiral loaf. Let rise as directed. Instead of brushing with egg mixture, in a small bowl combine 3 tablespoons butter, melted; 1 teaspoon dried basil, crushed; 1 teaspoon dried thyme, crushed; 1 teaspoon dried rosemary, crushed; and 1 clove garlic, minced; brush over loaves. Bake as directed. Makes 3 loaves (16 servings each).Per slice: 109 cal., 3 g total fat (1 g sat. fat), 0 g trans fat, 22 mg chol., 154 mg sodium, 17 g carbo., 1 g fiber, 3 g pro.Daily Values: 1% vit. A, 1% calcium, 6% ironExchanges: 1 Starch, 0.5 Fat
Chocolate Challah:
Prepare as above, except substitute 2/3 cup packed brown sugar for the honey and stir 1/2 cup unsweetened cocoa powder and 2 teaspoons instant espresso coffee powder into 2 cups of the flour before adding to the yeast mixture (you will use less flour during kneading).To shape stacked loaves, divide dough into three portions. Remove one-fourth of the dough from each portion; divide each fourth into thirds (nine small portions total). Gently roll each third into a 15-inch-long rope. Braid three ropes at a time to make three small braids; cover and set aside. Divide the remaining three portions of dough into thirds (nine large portions total). Gently roll each third into an 18-inch-long rope. Braid three ropes at a time to make three large braids. For each stacked loaf, brush a large braid with some of the egg mixture; top with a small braid, pressing gently. Let rise as directed. Brush with the remaining egg mixture; bake as directed. Makes 3 loaves (16 servings each).Per slice: 116 cal., 3 g total fat (1 g sat. fat), 0 g trans fat, 27 mg chol., 168 mg sodium, 19 g carbo., 1 g fiber, 4 g pro.Daily Values: 2% vit. A, 1% calcium, 7% ironExchanges: 1 Starch, 0.5 Fat
Mini Cinnamon-Sugar Challah:
Prepare as above. Divide dough into three portions. Use two of the portions to shape stacked loaves as directed for Chocolate Challah. Continue as directed.Use the remaining portion of dough to shape mini loaves: On a lightly floured surface, roll dough into a 24x7-inch rectangle. Using a pizza cutter, cut rectangle into forty-eight 7x1/2-inch strips. Braid three strips at a time to make 16 mini loaves. Let rise as directed, omit brushing with egg mixture, and bake for 15 to 18 minutes or until golden brown. Brush with 1 tablespoon melted butter and sprinkle with a mixture of 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Serve warm. Makes 16 mini loaves plus 2 stacked loaves (16 servings each).Per slice: 124 cal., 3 g total fat (2 g sat. fat), 0 g trans fat, 25 mg chol., 171 mg sodium, 21 g carbo., 1 g fiber, 3 g pro.Daily Values: 1% vit. A, 1% calcium, 6% ironExchanges: 1.5 Starch, 0.5 Fat
Vanilla-Scented Challah:
Prepare as above, except use 3/4 cup sugar instead of the honey. Split 1 vanilla bean lengthwise and scrape out seeds; add vanilla seeds to the yeast mixture. Continue as directed.
Parmesan Challah:
Prepare as above. To shape single-braided loaves, divide dough into three portions. Divide each portion into thirds (nine portions total). Gently roll each third into an 18-inch-long rope. Brush ropes with 3 tablespoons olive oil and roll in 1 cup finely shredded Parmigiano-Reggiano cheese. Braid three ropes at a time to make three loaves. Continue as directed, except omit brushing with egg mixture. Makes 3 single-braided loaves (16 servings each).Per slice: 126 cal., 4 g total fat (2 g sat. fat), 0 g trans fat, 24 mg chol., 194 mg sodium, 19 g carbo., 1 g fiber, 4 g pro.Daily Values: 1% vit. A, 3% calcium, 6% ironExchanges: 1 Starch, 0.5 Fat
