Rick's (lowered cholesterol) CHALLAH BREAD

2 CUPS BUTTERMILK (or substitute 1% lowfat milk)
2 TBLSP BUTTER
3 1/2 TBLSP EXTRA VIRGIN OLIVE OIL
1/4 CUP WATER
HEAT: UNTIL BLENDED
3 1/2 CUPS UNSIFTED FLOUR
2 PKGS ACTIVE DRY YEAST
1/4 CUP SUGAR
1 TBLSP SALT
4 EGG WHITES
1 WHOLE EGG
3-4 CUPS UNSIFTED FLOUR

KNEAD: UNTIL SATINY

FIRST RISING: UNTIL DOUBLED
1 TBLSP COLD WATER
1/2 TSP POPPY OR SESAME SEEDS
2ND RISING UNTIL DOUBLED
OVEN TEMP: 375 degrees
BAKE: 30 MINUTES

In saucepan, heat milk, butter, 3 TBLSP olive oil, & water until blended. In Large bowl, combine 3 1/2 CUPS flour, yeast, sugar, salt. Blend in milk mixture & beat for 2 minutes with mixer at medium speed. Separate 1 EGG, reserving yolk. Blend all the egg whites into batter. Add enough flour to make a soft dough. Turn onto floured board and knead dough until satiny. Place dough in bowl greased with 1/2 TBLSP olive oil, turning over once to grease the top. Place in warm place until doubled in bulk.

Punch down. Turn onto floured board and divide into 2 pieces, one twice the size of the other. Divide larger into thirds, rolling each into 15 INCH ropes. Braid tightly, seal ends by pinching. Divide smaller into thirds, roll into 13 INCH ropes, braid. Place smaller on larger and seal ends. Place length-wise on greased baking sheet. Beat reserve yolk with 1 TBLSP water and brush Challah. Let rise until doubled. Sprinkle with sesame or poppy seeds. BAKE AT 375 degrees for 25-30 MINUTES.

-Rick van Valkenburg