Poppy Seed Challah

These big beautiful loaves are a staple for Hanukkah.  This version was a winner at the Iowa State Fair!  

Makes 3 braided loaves

PREP TIME: 40 minutes
RISE TIME:  2 hours
BAKE  TIME:  50 minutes

Bread:
1/2 cup brown sugar
1 tablespoon salt
2 envelopes (.25 ounce each) Fleischmann's™ Rapid Rise™ yeast
1/2 cup unsalted butter, melted
4 eggs, room temperature, beaten
1-3/4 cups warm water (105° F. to 115° F)
8 cups flour

Filling:
1/2 cup + 1 tablespoon poppy seeds
1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Glaze:
1 egg
2 tablespoons milk
1 tablespoon poppy seeds, optional

Combine sugar, yeast and salt in a large mixing bowl.  Add melted butter, eggs and warm water.  Gradually add 3 to 4 cups of flour and mix until dough is smooth.  Slowly add the remainder of the flour (the dough hooks attachments on an electric stand mixer can be used). 

Turn dough out on a floured surface and knead by hand until smooth and elastic.  (Additional flour may be added if necessary).

Place dough in large, well oiled bowl, turning once to cover all sides with oil.  Cover and let rise in a warm place until dough has doubled in size, about 45 to 60 minutes. 

Mix filling ingredients together in a medium bowl.  Set aside.

Punch down dough and gently knead to remove air bubbles; cover and let rest for 10 minutes.

Divide dough into 3 equal parts. 

Working with one part at a time, divide it into 3 equal portions, and roll each with a rolling pin into oblong rectangles measuring 16 by 2-1/2 inches.  Spread each rectangle with the poppy seed filling (use approximately 1/9th of the filling for each rectangle).  Roll up lengthwise and seal edges, forming a long thick rope.  Place the 3 ropes on a greased cookie sheet or jelly roll pan side by side.  Begin braiding from the middle to one end.  Repeat on opposite side.

Repeat braiding process with the remaining parts.  Cover loaves with a towel and let rise for 30 to 45 minutes.

Mix egg and 2 tablespoons milk in a small bowl to make the glaze.  Apply with a pastry brush to the top and sides of the loaves.  Sprinkle with poppy seeds.

Bake in pre-heated oven at 350° F. for 50 to 60 minutes or until golden brown.  Cover with foil during last 15 to 20 minutes of baking if over browning.

Remove from oven and cool on wire racks.

Nutrition information per serving (1 slice; 10 slices per loaf): calories 202; total fat 6 g; saturated fat 2 g; cholesterol 42 mg; sodium 219 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g