Two-Seed Potato Challah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 ½ cups plain mashed potatoes¾ cup warm, plain soy milk⅓ cup warm water¼ cup melted salted butter 2 tbsp honeyPinch citric acid1 tsp kosher salt4 egg whites4 eggs2 cups flour3-4 cups whole wheat bread flour2 tbsp instant yeastPoppy seedsSesame seeds
In a bowl, beat together the potatoes through salt until smooth. Beat in egg whites along with 3 whole eggs and set aside.
In the bowl of a stand mixer, mix together the flour, 3 cups of the whole wheat flour and yeast.
Add potato mixture and knead until smooth, adding flour if necessary to form a slightly sticky dough, about 10 minutes.
Place dough in oiled bowl, cover loosely with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
Brush foil-lined baking sheet with oil and sprinkle with cornmeal.
Divide in half and roll each into a long, thick rope. Brush each with remaining egg.
Coat one roll in poppy seeds, the other in sesame seeds.
Place ropes of dough on the cornmeal and loosely twist together. Tuck ends under.
Cover dough with a towel and let rise until doubled in size, about 45 minutes - 1 hour.
Heat the oven to 400 F.
Bake for 10 minutes. Reduce heat to 350 F and bake an additional 30-35 minutes, or until golden brown and 190F on a thermometer.
Cool 10 minutes on the sheet, then move to a wire rack and cool completely.
Serving Size: makes one large loaf, 30 slices
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer, mix together the flour, 3 cups of the whole wheat flour and yeast.
Add potato mixture and knead until smooth, adding flour if necessary to form a slightly sticky dough, about 10 minutes.
Place dough in oiled bowl, cover loosely with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
Brush foil-lined baking sheet with oil and sprinkle with cornmeal.
Divide in half and roll each into a long, thick rope. Brush each with remaining egg.
Coat one roll in poppy seeds, the other in sesame seeds.
Place ropes of dough on the cornmeal and loosely twist together. Tuck ends under.
Cover dough with a towel and let rise until doubled in size, about 45 minutes - 1 hour.
Heat the oven to 400 F.
Bake for 10 minutes. Reduce heat to 350 F and bake an additional 30-35 minutes, or until golden brown and 190F on a thermometer.
Cool 10 minutes on the sheet, then move to a wire rack and cool completely.
Serving Size: makes one large loaf, 30 slices
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 120.5
- Total Fat: 2.8 g
- Cholesterol: 29.1 mg
- Sodium: 63.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.7 g
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