Cheese and Chive Challah

Name: Cheese and Chive Challah
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Jewish
Ingredients: 532 milliliters 10.7 ounces bread flour (about; 3 Tbsps butter, melted; 2 teaspoons package dry yeast (about; 1 large egg; 5 larges egg yolks; 3 larges eggs; 710 milliliters 13.5 ounces all-purpose flour, divided (about; 85 grams 3/4 cup shredded aged fontina cheese; 118 milliliters finely chopped fresh chives; 237 milliliters warm 2% reduced-fat milk (100° to 110°); 2 Tbsps grated fresh Parmigiano-Reggiano cheese; 2 teaspoons salt; 1 teaspoon sugar; 2 Tbsps water

Cheese and Chive Challah

The recipe Cheese and Chive Challah could satisfy your Jewish craving in roughly 45 minutes. One portion of this dish contains roughly 6g of protein, 5g of fat, and a total of 160 calories. This recipe serves 24. It will be a hit at your Hanukkah event. Only a few people really liked this bread. Head to the store and pick up salt, parmigiano-reggiano cheese, egg yolks, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Egg Yolk

Fontina Cheese

Butter

Chives

Egg

Salt

Equipment you will use

Measuring Cup

Knife

Bowl

Add 7 ounces bread flour (about 2 1/4 cups) and 4 ounces (about 2 3/4 cups) all-purpose flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).

Ingredients you will need

Bread Flour

Dough

Yeast

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.

Ingredients you will need

All Purpose Flour

Dough

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.)

Ingredients you will need

Cooking Spray