Cheese and Chive Challah

from cooking light november 2010. unsure of time just threw something in.

• Ready In: 4 hrs 30 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  cup  warm 2% low-fat milk (100 degrees to 110 degrees)
• 1  teaspoon sugar
• 2 1⁄4 teaspoons dry yeast
• 3  tablespoons butter, melted
• 1 1⁄2 teaspoons salt
• 5  large  egg yolks
• 3  large eggs
• 3⁄4 cup  shredded aged Fontina cheese
• 1⁄2 cup  finely chopped fresh chives
• 2 1⁄4 cups bread flour
• 3  cups all-purpose flour, divided
•  cooking spray
• 1  large egg
• 2  tablespoons water
• 2  tablespoons  grated fresh parmigiano-reggiano cheese

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. Add 2 1/4c bread flour and 2 3/4 cups all-purpose flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).
2. 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. 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.).
3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 inches long. Place 3 ropes parallel to one another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. 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.
4. Preheat oven to 375°.
5. Combine 1 egg and 2 tablespoons water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375° for 25 minutes or until golden. Remove from baking sheet; cool on a wire rack.