Directions:
- For the vegetable-colored loaves: peel and dice beets and carrot.
- Put beets, carrots, and spinach in separate saucepans with enough water to cover by 1/2 inch, and cook each until soft, adding water as needed to keep just under cover.
- In turns, puree each vegetable and its cooking water, adding water as needed to get 2 cups of liquid puree from each vegetable.
- You should now have 2 cups each of spinach, carrot and beet puree. let each cool to just barely warm.
- Pour each puree into separate large mixing bowls, and put 1 2/3 cup water into a fourth mixing bowl for standard challah. these will be the 4 separate batches of dough.
- To each liquid add 1/2 cup oil, then 1/2 cup honey.
- Hint: pour the oil just before the honey, and the honey will slip right out of the measuring cup.
- Mix well, then add 3 eggs to each batch, and mix again.
- To each mix add 3 tsp salt, mix well.
- Add 3 cups bread flour to each batch, mix until sloppy.
- Add 2 scant Tablespoons instant dry yeast to each batch, mix well.
- Continue adding flour (this is where I switch to all-purpose) to each batch until thick enough to turn out and knead.
- One at a time, knead each batch on a floured surface, adding more bread flour as needed.
- The dough has enough flour when it is feeling rather firm, bounces back when you press on it, and feels tacky but not sticky.
- When each batch is done being kneaded, put it back in its mixing bowl, coating the mixing bowl first with a little oil. flip the dough around in the oil to cover entirely with a thin film of oil.
- Cover each batch with a large plate, or with heavy plastic wrap, and let sit 45-50 minutes in a warm spot to rise until approximately doubled in size.
- One at a time, flip each batch of dough onto floured surface, knead briefly, and cut and form 12 long strips for braiding. flour each lightly to keep from sticking.
- Keep strands in a pile of each color, until all doughs are done being made into strips.
- You now have 4 piles of 12 strips each to braid.
- Make 4-strand braids using one strip of each color. (to see a demo of this, GO TO->).
- Www.williams- /recipe/tipTechniqueView.cfm?objectid=11754DCC-E8FC-4498-A0F52DD050659A71.
- Put loaves on parchment-covered baking sheets, cover well with plastic wrap or with a large plastic tablecloth, and let rise 30-45 minutes in a warm spot, until doubled in size.
- Add about 1/3 - 1/2 cup water to 3 egg whites and mix well.
- Use egg white mixture to glaze loaves after rising is done, using a soft bristle pastry brush.
- Bake at 350 F for 25-30 minutes, or until nicely browned and sounding hollow when you knock on the bottom of the loaf.
- Cool on racks.
- Freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4447.52 Kcal (18621 kJ) | ||
| Calories from fat | 1589.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 176.66g | 272% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 16693.96mg | 696% | |
| Potassium | 1830.83mg | 39% | |
| Total Carbs | 638.7g | 213% | |
| Sugars | 73.38g | 294% | |
| Dietary Fiber | 65.19g | 261% | |
| Protein | 86.21g | 172% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 37.9mg | 210% | |
| Calcium | 1735.4mg | 174% | |
| Amount Per 100 g | |||
| Calories | 372.94 Kcal (1561 kJ) | ||
| Calories from fat | 133.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 272% | |
|---|---|---|---|
| Cholesterol | 20.59mg | 82% | |
| Sodium | 1399.85mg | 696% | |
| Potassium | 153.52mg | 39% | |
| Total Carbs | 53.56g | 213% | |
| Sugars | 6.15g | 294% | |
| Dietary Fiber | 5.47g | 261% | |
| Protein | 7.23g | 172% | |
| Vitamin C | 0.4mg | 7% | |
| Iron | 3.2mg | 210% | |
| Calcium | 145.5mg | 174% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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