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Spinach, Ricotta, Herbs & Pine Nuts Stuffed Challah

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Recipe

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

 

Yield

10 servings

Prep

25 min

Cook

1 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the filling
20 ounces spinach, frozen
2 packages, thawed and chopped
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1 ¾ teaspoons oregano
dried, or 1 tablespoon freshly chopped
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¾ teaspoon thyme
dried, or 1/2 tablespoon freshly chopped
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½ cup basil
freshly chopped
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6 cloves garlic
minced, or crushed
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½ cup pine nuts
toasted
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2 cups ricotta cheese
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4 tablespoons cornmeal
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1 x salt and black pepper
to taste
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For the challah
2 large eggs
plus 1 beaten egg for brushing the loaves, divided
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2 tablespoons sugar
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4 tablespoons vegetable oil
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1 teaspoon salt
a generous teaspoon
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¾ cup water
warm
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2 cups all-purpose flour
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½ cup whole-wheat flour
or spelt, or barley flour
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2 teaspoons yeast, active dry
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1 x sesame seeds
for garnish
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Ingredients

Amount Measure Ingredient Features
For the filling:
578 ml/g spinach, frozen
2 packages, thawed and chopped
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8.8 ml oregano
dried, or 1 tablespoon freshly chopped
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3.8 ml thyme
dried, or 1/2 tablespoon freshly chopped
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118 ml basil
freshly chopped
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6 cloves garlic
minced, or crushed
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118 ml pine nuts
toasted
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473 ml ricotta cheese
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6E+1 ml cornmeal
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1 x salt and black pepper
to taste
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For the challah:
2 large eggs
plus 1 beaten egg for brushing the loaves, divided
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3E+1 ml sugar
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6E+1 ml vegetable oil
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5 ml salt
a generous teaspoon
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177 ml water
warm
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473 ml all-purpose flour
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118 ml whole-wheat flour
or spelt, or barley flour
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1E+1 ml yeast, active dry
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1 x sesame seeds
for garnish
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Directions

To make the filling:

Drain spinach well, squeezing out any excess liquid.

In a medium bowl, add spinach, oregano, thyme, basil, garlic, pine nuts, ricotta and cornmeal, mix until well blended.

Season with scant half teaspoon of salt and ¼ teaspoon of freshly ground black pepper to taste.

Cover and chill until ready to use.

To make the challah:

In small bowl, add 2 eggs, sugar, oil, salt and water, and whisk until well mixed.

In large bowl, add all-purpose, wheat flours, and yeast, whisk until well combined.

Make well in center of dry ingredients, and pour in wet ingredients.

Stir and mix with wooden spoon until dough forms but still al little sticky.

Transfer dough to lightly floured board and knead until it is smooth and soft, 4 to 6 minutes, and when you poke dough with your finger, hole springs back immediately.

Pur dough in oiled bowl and cover with plastic wrap or damp kitchen towel. Place in a warm and draft-free place, until double in volume, 50 to 60 minutes.

Preheat oven to 350℉ (180℃).

Line 2 baking sheets with parchment paper and take filling out of refrigerator.

Half dough into 2 equal portions, and place each half on slightly floured baking sheet.

Stretch each half on diagonal of baking sheet into oval measuring roughly 16½ inches long by 8 inches wide.

Use your fingers to pat and stretch dough, or small rolling pin if needed.

Place half of filling in a strip down center of each oval, packing filling tightly so strip is no more than 2½ inches wide, and leaving a little space at top and bottom of dough to fold it over filling.

Use sharp knife, scissors or pizza cutter to cut strips 2½ inches wide down side of dough on diagonal, like feather.

Fold top of the dough over top of filling, tucking edges under.

Braid challah:

Overlap 1 strip from each side over the other side and the filling, pinching tips of strips down where they land. The filling will show through.

When you get to the bottom, fold bottom of dough over the bottom of filling and tuck edges under.

Brush loaves with beaten egg, and sprinkle with sesame seeds.

Bake until challot are puffed and nicely brown, 28 to 35 minutes.

Serve challot warm or at room temperature.

Challot can be made 1 day ahead, keep it refrigerate and reheat before serving.



* not incl. in nutrient facts Arrow up button

Comments


Cynthia

There are no ingredients on this recipe.

happyzhangbo

Thanks for your comment, just updated the recipe, now it's complete. Enjoy :)

 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 29844% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 296mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 20g
Vitamin A 57% Vitamin C 4%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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