Seed-Crusted Challah

Prep Tine: 40 minutes
Yield: 1 loaf

Ingredients:

BREAD
1 3/4 to 2 1/4 cups Pillsbury BEST® All Purpose Flour
2 tablespoons brown sugar
1 teaspoon salt
1 package fast-acting yeast
1 cup water
2 tablespoons butter or margarine
1 egg
2/3 cup Pillsbury BEST® Whole Wheat Flour
1 tablespoon water
1 egg yolk

SEED MIXTURE
1 teaspoon poppy seed
1 teaspoon Sesame seed
1/2 teaspoon fennel seed
1/2 teaspoon caraway seed
1/8 teaspoon celery, cumin, or dill

Preparation Directions:

1. In large bowl, combine 1 1/2 cups all-purpose flour, brown sugar, salt and yeast; mix well. In small saucepan, heat 1 cup water and margarine until very warm (120 to 130° F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.

2. By hand, stir in whole wheat flour and an additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from sides of bowl. Cover loosely with greased plastic wrap and cloth towel. Let rest 10 minutes.

3. Grease cookie sheet. On floured surface, knead dough about 25 times until smooth. Divide dough into 3 equal parts. Roll each part into 12-inch rope. Braid 3 ropes together; seal ends. Place on greased cookie sheet. Cover; let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.

4. Heat oven to 375°F. In small bowl, combine 1 tablespoon water and egg yolk; beat well. In another small bowl, combine all seed mixture ingredients; mix well. Brush braid with egg yolk mixture; sprinkle with seed mixture.

5. Bake at 375° F. for 20 to 25 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire rack for 1 hour or until completely cooled.

High Altitude: (Above 3500 Ft.)
No change.