Cheese and Chive Challah

Ingredients

• 2.3 cups bread flour 
• 3 tablespoons butter melted
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 5 large egg yolk 
• 3 large eggs 
• 3 cups flour all-purpose divided
• 3 ounces fontina shredded
• 0.5 cup chives fresh finely chopped
• 1 cup milk 2% reduced-fat (100° to 110°)
• 2 tablespoons parmesan fresh grated
• 1.5 teaspoons salt 
• 1 teaspoon sugar 
• 2 tablespoons water 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• plastic wrap
• measuring cup

Directions

1. Combine first 3 ingredients in a large bowl; let stand 5 minutes or until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and chives. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
2. Add 7 ounces bread flour (about 2 1/4 cups) and 4 ounces (about 2 3/4 cups) all-purpose flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size. Punch down dough; cover and let rise 50 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Divide dough into 6 equal portions.
6. Roll each portion into a ball.
7. Roll each ball into a rope about 15 inches long.
8. Place 3 ropes parallel to one another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes.
9. Place loaves on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 minutes or until doubled in size.
10. Preheat oven to 37
11. Combine 1 egg and 2 tablespoons water, stirring well with a whisk.
12. Brush loaves gently with egg mixture.
13. Sprinkle loaves evenly with Parmigiano-Reggiano.
14. Bake at 375 for 25 minutes or until golden.
15. Remove from baking sheet; cool on a wire rack.