Here is the fat-free challah recipe. It's from my new cookbook "Secrets of Fat-Free Kosher Cooking" Avery Publishing Sept '97. It really truly tastes like the full-fat version.

1. Combine the yeast, 1/2 cup warm water and 1 tsp sugar in a small bowl and let it stand until foamy (about 5 mins).

2. Using an electric mixer with dough blade attachment or food processor with dough blade, combine 4 cups flour, pear baby food, and sugar to form coarse crumbs. Add the yeast mixture, remaining water, and egg whites. Beat for 3 minutes, then add the remaining flour, 1/2 cup at a time to form a soft slightly sticky dough. Cover with plastic wrap and let rest 10 minutes.

3. Knead the dough by hand or in a food processor until is very smooth. Form the dough into a ball and place it in a bowl that has been lightly coated with cooking spray. Roll the dough over once to coat all sides. Cover the bowl with plastic wrap and a clean dish towel, and let it stand in a warm place for 1 hour or until the dough has doubled in size.

4. Using a floured fist, punch down the dough, then turn it onto a floured board. Divide the dough in half, then divide each half into thirds. Cover loosely with plastic wrap and let rest 10 minutes.

5. Roll out each piece of dough into 12-inch long strands that are 1 inch in diameter. On a baking sheet that has been coated with cooking spray, braid 3 strands to form a braid. ( cookbook contains diagram with braiding instructions I can't reproduce here sorry) On a separate baking sheet, braid the remaining 3 strands.

6. Lightly spray each loaf with cooking spray to prevent dough from drying out. Cover with wax paper and allow the dough to rise for 1 hour or until it has doubled in size.

7. Preheat oven to 375 F. Brush the loaves with beaten egg white, then bake for 40-45 minutes or until loaves are golden brown.

8. Allow to cool 30 minutes before serving.

Cholesterol: 0mg Fiber: 0.3g Carbohydrates: 14.1g Protein: 2.1g Sodium: 6mg