Pumpkin challah
Ingredients
- 2 of packages active dry yeast
- 1 cup lukewarm water
- 5 tbsp white sugar
- 1 egg + 1 egg yolk
- 1/4 cup honey
- 2 tbsp sunflower or peanut oil
- 2 tsp salt
- 1/3 teaspoon cinnamon (optional)
- 1 pinch nutmeg
- 1/2 cup brown sugar
- 2 cups homemade pumpkin puree
- 7-9 cups bread flour
Instructions
- Pour ½ cup of the lukewarm water into a large mixing bowl, add 2 packets of active dry yeast and 1 tablespoon of sugar to the bowl, stir to dissolve, and wait 5 minutes until the yeast is foamy.2 of packages active dry yeast, 1 cup lukewarm water, 5 tbsp white sugar
- Add the remaining ½ cup lukewarm water to the bowl along with the rest of the white sugar, egg, egg yolk, honey, vegetable oil, salt, and spices, and stir. Pour in the brown sugar and pumpkin puree to form a thick liquid.1 egg + 1 egg yolk, 1/4 cup honey, 2 tbsp sunflower or peanut oil, 2 tsp salt, 1/3 teaspoon cinnamon (optional), 1 pinch nutmeg, 1/2 cup brown sugar, 2 cups homemade pumpkin puree
- Begin adding the flour to the bowl by half-cupfuls, stirring with a spoon. Continue to add flour and knead the dough with your hands until it’s smooth, elastic, and not sticky. The amount of flour listed is meant mostly for guidance but trust your senses.7-9 cups bread flour
- Place the dough in a lightly oiled bowl and cover with a kitchen towel.
- Let the dough rise for 1 hour, then punch it down, fold in thirds like an envelope, and let rise another hour under the towel.
- On a lightly floured surface, form the dough into rolls and then braid the rolls into loaves.
- After you’ve braided your challah loaves, place them on two separate oven trays lined with parchment paper and brush them with egg wash.
- Preheat the oven to 350°F, and let the braids rise for the time it takes the oven to get to temperature.
- Bake the challah for about 30 minutes, or until the dough at the bottom of the loaf appears fully cooked.
- Let challah cool on a wire cooling rack before serving. Challah freezes very well. It should be thawed for two hours on the counter, and reheated briefly for a few minutes in a hot oven before serving.
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