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Midwest Living
Classic Challah
Minnesota blogger Molly Yeh often twists her challahs into simple spirals. This recipe -- adapted from her cookbook Molly on the Range ($32.50, Rodale) -- makes four small loaves, perfect for freezing or sharing. (Slightly stale challah also makes dreamy French toast.)

Ingredients
Directions
Tips
To make only two loaves, halve all ingredients and shape the dough into two loaves instead of four.
Whole Wheat Challah
Substitute up to 2-1/2 cups whole-wheat flour for an equal amount of all-purpose flour. (This dough may take slightly longer to rise.) Nutrition analysis per serving: same as above except 207 calories, 30 g carbohydrate, 8 g total fat, 2 g fiber, 5 g total sugar, 9% iron
Nutrition Facts
Per Serving:
212 calories; fat 7g; cholesterol 39mg; saturated fat 1g; carbohydrates 31g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 4g; protein 5g; vitamin a 55.2IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.3mg; folate 81.9mcg; vitamin b12 0.1mcg; sodium 155mg; potassium 55mg; calcium 11mg; iron 1.8mg.
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