Orly's Challah-Brioche Bread

1¼ cups warm water (105-115 degrees)

1 tablespoon dry yeast

1 teaspoon sugar

½ cup honey

º cup oil (I used an olive oil/coconut oil blend)

3½ cups (16 ounces) Blends by Orly Manhattan Blend

º cup gluten-free oats

2½ teaspoons salt

1 large egg

In the bowl of a stand mixer with paddle attachment, combine the yeast, sugar, and water. Let sit until foamy, about 5 minutes. Add honey, egg, oil and mix together. In a separate bowl, mix together Manhattan Blend, oats, and salt. Add the dry flour mixture into the mixer's bowl and mix on medium speed until the dough is fully mixed. The dough should feel soft and slightly sticky, but not wet like a batter. Add more flour if necessary. (I added 1 cup more Manhattan Blend flour).

Line a jelly roll pan with parchment paper; set aside. Turn the dough onto a surface floured with Manhattan Blend. Divide the dough into three equal parts. Sprinkle with flour to prevent the dough from sticking. Carefully roll each portion into three long ropes the length (16-inches) of the jelly pan. Add more flour to keep from sticking. Place each rope parallel to each other on the pan. Pinch the top ends together and loosely braid the dough until completely braided. Cover loosely with plastic wrap and let sit in a warm moist area for 45 to 60 minutes to let the dough rise.

While the dough rises, whisk the egg in a small bowl; set aside.

Place the oven rack in the center position and begin heating the oven to 375 degrees.

Uncover the brioche, brush the entire surface generously with the beaten egg. Bake for 30 minutes (mine took 45 minutes) or until the color is a golden brown and the outside crispy. Cool on a wire rack.

Serves 10

Nutrition values per serving: 323 calories (24.4 percent from fat), 8.8 g fat (3.7 g saturated fat), 59.3 g carbohydrates, 14.5 g sugars, 4 g fiber, 4.6 g protein, 11 mg cholesterol, 615 mg sodium.

SaltSense: Reducing the added salt to 1 teaspoon reduces the sodium per serving to 266 milligrams.