Cheese and Chive Challah

Name: Cheese and Chive Challah
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 1 loaf, 12 serving(s)
Ingredients: 1 cup warm 2% low-fat milk (100 degrees to 110 degrees); 1 teaspoon sugar; 2 1/4 teaspoons dry yeast; 3 tablespoons butter, melted; 1 1/2 teaspoons salt; 5 large egg yolks; 3 large eggs; 3/4 cup shredded aged Fontina cheese; 1/2 cup finely chopped fresh chives; 2 1/4 cups bread flour; 3 cups all-purpose flour, divided; cooking spray; 1 large egg; 2 tablespoons water; 2 tablespoons grated fresh parmigiano-reggiano cheese

Submitted by Chef GreanEyes

"from cooking light november 2010. unsure of time just threw something in."

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Ready In:: 4hrs 30mins
Ingredients:: 15
Yields:: 1 loaf
Serves:: 12

ingredients

1 cup warm 2% low-fat milk (100 degrees to 110 degrees)
1 teaspoon sugar
2 ¹⁄₄ teaspoons dry yeast
3 tablespoons butter, melted
1 ¹⁄₂ teaspoons salt
5 large egg yolks
3 large eggs
³⁄₄ cup shredded aged Fontina cheese
¹⁄₂ cup finely chopped fresh chives
2 ¹⁄₄ cups bread flour
3 cups all-purpose flour, divided
cooking spray
1 large egg
2 tablespoons water
2 tablespoons grated fresh parmigiano-reggiano cheese

directions

Combine first 3 ingredients in a large bowl; let stand 5 minutes or until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and chives. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4c bread flour and 2 3/4 cups all-purpose flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).
Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding 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 top. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. Punch down dough; cover and let rise 50 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
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; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. 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.
Preheat oven to 375°.
Combine 1 egg and 2 tablespoons water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375° for 25 minutes or until golden. Remove from baking sheet; cool on a wire rack.