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Spiral Almond Challah
Source: dLife

Traditional Jewish yeast bread with an almond flavoring.

Prep Time: 2 hours
Cook Time: 40 minutes
Difficulty: Difficult

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
1/2 Fat , 1 1/2 Starch
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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3 1/2 cup  Flour, bread, unenriched
0 1/4 tsp  salt
1 each  package baker's yeast
2 tbsp  sugar
1 cup  fat free milk
2 tbsp  vegetable oil
1 oz  honey
1 each  eggs
2 tsp  almond extract
1 1/2 tbsp  Flour, bread, unenriched
1 each  cooking spray
1 oz  honey
2 tsp  fat free milk
0 1/4 cup  sliced almonds
  1. Mix together 1 cup of the flour with the salt, yeast, and sugar. Stir well.
  2. In a saucepan heat 1 cup milk, oil, and 2 tablespoons honey until very warm.
  3. Use an electric mixer on low to beat the liquid mixture into the flour mixture. Continue beating on medium for 2 minutes.
  4. Beat in the egg and almond extract. Slowly add the remaining 2 1/2 cups flour to form a soft dough.
  5. 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.
  6. Coat a large bowl with cooking spray and place dough in it. Turn dough in bowl to coat all side with spray.
  7. Place dough, covered, in a warm place and let rise for 1 hour.
  8. Knead dough out on work surface 4 or 5 times, then roll into a 32-inch rope.
  9. Coat a baking tray with cooking oil and coil the dough rope on tray.
  10. Let rise again, covered, for 20-25 minutes in a warm place.
  11. Bake for 25 minutes at 350 degrees F.
  12. Mix together honey with 2 teaspoons milk. Remove loaf from oven and brush on the honey mixture. Sprinkle on the sliced almonds.
  13. Return loaf to the oven for an additional 5 to 8 minutes. Let cool on a wire rack.

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