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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spiral Almond Challah

Source: dLife

Traditional Jewish yeast bread with an almond flavoring.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	122.5

Total Carbs	20.2 g

Dietary Fiber	0.8 g

Sugars	2.0 g

Total Fat	2.7 g

Saturated Fat	0.4 g

Unsaturated Fat	1.3 g

Potassium	43.2 mg

Protein	4.1 g

Sodium	40.1 mg

Dietary Exchanges 2.7 Fat, 0.0 Meat, 0.1 Milk, 0.1 Other Carbs, 1.1 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.5
3 1/2 cup Flour, bread, unenriched 0.25
0 1/4 tsp salt 1.0
1 each package baker's yeast 2.0
2 tbsp sugar 1.0
1 cup fat free milk 2.0
2 tbsp vegetable oil 1.0
1 oz honey 1.0
1 each eggs 2.0
2 tsp almond extract 1.5
1 1/2 tbsp Flour, bread, unenriched 1.0
1 each cooking spray 1.0
1 oz honey 2.0
2 tsp fat free milk 0.25
0 1/4 cup sliced almonds

Directions

Mix together 1 cup of the flour with the salt, yeast, and sugar. Stir well.
In a saucepan heat 1 cup milk, oil, and 2 tablespoons honey until very warm.
Use an electric mixer on low to beat the liquid mixture into the flour mixture. Continue beating on medium for 2 minutes.
Beat in the egg and almond extract. Slowly add the remaining 2 1/2 cups flour to form a soft dough.
Spread 1 1/2 tablespoons of flour over a work surface. Knead dough out on work surface for about 10 minutes or until dough is smooth.
Coat a large bowl with cooking spray and place dough in it. Turn dough in bowl to coat all side with spray.
Place dough, covered, in a warm place and let rise for 1 hour.
Knead dough out on work surface 4 or 5 times, then roll into a 32-inch rope.
Coat a baking tray with cooking oil and coil the dough rope on tray.
Let rise again, covered, for 20-25 minutes in a warm place.
Bake for 25 minutes at 350 degrees F.
Mix together honey with 2 teaspoons milk. Remove loaf from oven and brush on the honey mixture. Sprinkle on the sliced almonds.
Return loaf to the oven for an additional 5 to 8 minutes. Let cool on a wire rack.