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Cheese and Chive Challah Loaf

Cheese and Chives Challah Loaf

When you add cheese and fresh chives to this yeast bread, the flavors explode and create a perfect addition to any holiday table.

Ingredients

  • 1 cup warm milk (100 to 110 degrees)
  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoons salt
  • 5 large egg yolks
  • 3 large eggs
  • 3/4 cup shredded fontina cheese
  • 3/4 cup finely chopped fresh chives
  • 2 1/4 cups bread flour
  • 3 cups all-purpose flour
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

  1. Combine first three ingredients in a large bowl; let stand 5 minutes or until bubbly. Stir in butter, slat, 5 egg yolks and 3 eggs. Stir in fontina cheese and chives.
  2. Add bread flour and about 2 3/4 cups all-purpose flour to yeast mixture, stirring until a soft dough forms. Note that dough will be sticky.
  3. Turn dough onto a lightly floured surface. Knead until smooth and elastic, all remaining 1/4 cup all-purpose flour, 1 tablespoon at a time to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with plastic wrap, let rise in a warm place for 45 minutes or until doubled in size. Punch down dough, cover and let rise 50 minutes or until double in size again.
  4. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 inches long. Place 3 ropes parallel to one another and braid ropes. Pinch ends together and tuck under loaf. Repeat procedure with remaining 3 ropes.
  5. Place loaves on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat oven to 375 degrees.
  7. Combine 1 egg with 2 tablespoons water, stir well to combine. Brush loaves gently with egg mixture. Sprinkle loaves with Parmigiano-Reggiano cheese. Bake for 25 minutes or until golden. Remove from baking sheet, cool on a wire rack.

Cooking time (duration): 90

Number of servings (yield): 12

*adapted from Cooking Light, November 2010, see original recipe here.

blogRecipesSeasonal Eatingchivesdifficultsidesvegetarian
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