by Crowded Table Orchard
Ingredients (yields 1 loaf)
For the dough:
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1 tablespoon yeast
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¼ cup warm water
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2 teaspoons granulated sugar
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4 cups Roaring Fork Mill bread flour
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2 teaspoons salt
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2 eggs
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2 tablespoons oil
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¾ cup warm water
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¼ cup honey
For the filling:
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3 cups apples cored but not peeled, and chopped
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½ teaspoon cinnamon
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¼ cup granulated sugar
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2 teaspoons salt
For the topping:
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1 egg, beaten
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granulated sugar
Steps:
To make the challah:
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To make sure the yeast blooms, start with a warm bowl. Mix yeast, warm water, and sugar in a small bowl, set aside.
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Mix flour, salt, eggs, oil, water and honey together in a large bowl.
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Add yeast mixture to the large bowl.
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Using a wooden spoon or spatula, mix it all together.
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Knead the dough until it feels like your earlobe.
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Lightly oil a large bowl and place dough in it. Cover with a towel and set aside to rise for 1 hour.
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Punch down the dough.
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Cover again and let it rise until it doubles in size.
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Lightly grease a 9-inch round cake pan that’s at least 2 inches deep.
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Punch down the dough, transfer it to a lightly greased work surface, and flatten into an 8x10-inch rectangle.
To make the filling:
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Toss the chopped apples with cinnamon, sugar, and salt.
To assemble:
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Spread half the apple mixture in the center of the dough. Fold one short edge over the apples. Seal edges.
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Spread the remaining filling on top of the folded-over dough. Cover with the other side of the dough. Pinch the edges to seal.
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Cut the apple-filled dough in half lengthwise. Then cut in eight strips across the short length. It will be messy. No worries. Trust the process.
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Transfer the dough portions and any stray apples to the prepared pan, forming a single layer across the bottom. Stack more dough on top of the first layer if needed to fit them all in.
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Cover with greased plastic wrap and let rise for about 1 hour.
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Preheat oven to 325°F.
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When the dough has risen, uncover and brush with beaten egg. Sprinkle with sugar.
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Bake until deep golden brown, for approximately 55 minutes.