Cheese and Chive Challah

from Cooking Light

1 C warm 2 % reduced-fat milk (100-110 degrees)
1 t sugar
1 package dry yeast (about 2 1/4 t)
3 T butter, melted
1 1/2 t salt
5 large egg yolks
3 large eggs
3/4 (3 oz) shredded aged fontina cheese
1/2 C finely chopped fresh chives
10.7 oz bread flour (about 2 1/4 C)
13.5 oz all-purpose flour, divided (about 3 C)
Cooking spray
1 large egg
2 T water
2 T grated fresh Parmigiano-Reggiano cheese

1. Combine first 3 ingredients in a large bowl; let stand 5 min 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 flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).

2. Turn dough out onto a lightly floured surface. Knead until smotth and elastic, adding remaining 1/4 C all-purpose flour, 1 T 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 degrees), free from drafts, for 45 min or until doubled in size. Punch down dough; cover and let rise 50 min or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.)

3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 in long. Place 3 ropes parallel to on another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. Place lovaes on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 min or until doubled in size.

4. Preheat oven to 375.

5. Combine 1 egg and 2 T water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375 for 25 min or until golden. Remove from baking sheet; cool on a wire rack.

Yield: 24 servings.