Challah I

Ingredients

 * 1 pack (or 1 tablespoon) active dry
 * -yeast
 * 2 tbsp sugar
 * 1/4 cup warm water (110 to 115
 * -degrees)
 * 2 cup all-purpose flour
 * 2 to 2-½ c whole wheat flour
 * 1/2 tsp salt
 * 1 egg
 * 2 tbsp vegetable oil
 * 1 1/4 cup water
 * 1 egg, beaten
 * 1 tbsp poppy seeds

Directions
Dissolve the yeast and sugar in the ¼ cup of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-¼ cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake in a 375°F oven for 40 to 45 minutes, or until golden brown. Serves 18 one serving = calories: 115 carbohydrates: 21 protein: 4 fat: 2 sodium: 59 potassium: 74 cholesterol: 15 exchange value: 1-½ bread exchanges