High Protein Challah Recipe
Ingredients
| Stock | 3 Cup (48 tbs) (Warm) | |
| Baking yeast | 2 Tablespoon | |
| Salt | 2 1⁄2 Teaspoon | |
| Honey | 1⁄3 Cup (5.33 tbs) | |
| Melted butter | 1⁄4 Cup (4 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Eggs | 4 , beaten | |
| Whole wheat flour | 9 Cup (144 tbs) | |
| Milk powder | 1 Cup (16 tbs) (Plus 2 Tbsp, 1 1/2 Cups Instant) |
Nutrition Facts
Serving size: Complete recipe
Calories 5807 Calories from Fat 1412
% Daily Value*
Total Fat 161 g247.3%
Saturated Fat 53.8 g268.8%
Trans Fat 0 g
Cholesterol 1014 mg338%
Sodium 6456.9 mg269%
Total Carbohydrates 954 g318%
Dietary Fiber 145.4 g581.5%
Sugars 104.1 g
Protein 215 g430.2%
Vitamin A 56.6% Vitamin C 7%
Calcium 95.7% Iron 282.6%
*Based on a 2000 Calorie diet
Directions
Beat in all but 2 tablespoons of the eggs. Set the 2 tablespoons of reserved egg aside.
Stir the flour and milk powder together, then stir it gradually into the liquid until it is dry enough to begin kneading. You may not need it all.
Knead until smooth and elastic, let rise until double, shape into 3 loaves and let rise again.1 Brush the loaves with the 2 tablespoons of reserved egg just before baking. Bake at 350°F for 30 to 35 minutes.
Chef
