Cheese and Chive Challah Loaf

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.