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Challah: Jewish Braided Bread takes 255 minutes to prepare.

Challah: Jewish Braided Bread takes 60 minutes to cook.

Challah: Jewish Braided Bread makes 18 servings.

The ingredients for Challah: Jewish Braided Bread are:

1 package Fleischmann’s Active Dry Yeast
3/4 cup warm water
1 tsp salt
1/4 cup Splenda (or equivalent)
2 tablespoons Promise margarine, melted
2 eggs, well beaten
3 cups all-purpose wheat flour (or Better for Bread flour), divided
1 tsp. milk

Here is how you make Challah: Jewish Braided Bread:

Sprinkle yeast in warm water; allow to rest for 55 minutes. Add salt, Splenda, and margarine. Measure 1 tablespoon of the beaten eggs and reserve it. Add the remaining eggs and 1 cup of the flour to yeast mixture and beat vigorously. Add remaining flour. Turn onto floured board and knead until smooth and elastic. Place in a lightly greased bowl; cover and place in a warm (not hot) spot and allow to rise until double in size, about 1 1/2 hours. Punch down; divide into thirds. Roll into 3 strips, 18-inches long, with the heel of your hand. Braid the three strips loosely, tucking under the ends. Blend reserve egg with milk, and carefully brush over braid. Cover and allow to rise until double in size (about 1 1/2 hours). Bake at 350 degrees F for 1 hour or until done. Allow to cool before slicing.Yields 1 loaf (18 slices). One serving = 1 slice. Diabetic exchange value: 1 breadCalories per slice: 90Number of Servings: 18Recipe submitted by SparkPeople user PWHATLEY.

The nutritional information for Challah: Jewish Braided Bread is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 89.9

• Total Fat: 1.2 g
• Cholesterol: 23.7 mg
• Sodium: 148.0 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 0.6 g
• Protein: 3.0 g