Two-Seed Potato Challah
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Two-Seed Potato Challah calories by ingredient
Introduction
This Eastern European egg bread has a sourdough tang, and the potatoes lend it a moisture and body unlike “regular” challahs. It keeps fresh longer, but should any go stale, they make for excellent toasted sandwiches or bread puddings. It’s a great use for leftover potatoes and egg whites in the kitchen after the holidays too. This Eastern European egg bread has a sourdough tang, and the potatoes lend it a moisture and body unlike “regular” challahs. It keeps fresh longer, but should any go stale, they make for excellent toasted sandwiches or bread puddings. It’s a great use for leftover potatoes and egg whites in the kitchen after the holidays too.Number of Servings: 30
Ingredients
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1 ½ cups plain mashed potatoes
¾ cup warm, plain soy milk
⅓ cup warm water
¼ cup melted salted butter
2 tbsp honey
Pinch citric acid
1 tsp kosher salt
4 egg whites
4 eggs
2 cups flour
3-4 cups whole wheat bread flour
2 tbsp instant yeast
Poppy seeds
Sesame seeds
Directions
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.