Autumn Challah Bread
Autumn Challah Bread
by Crowded Table Orchard
Ingredients (yields 2 loaves)
DOUGH INGREDIENTS
1 Tbs Yeast
¼ c warm water
2 tsp sugar
4 c Roaring Fork Mill bread flour
2 t salt
2 eggs
2 Tbs oil
¾ c warm water
¼ c honey
FILLING INGREDIENTS
3 c apples cored, not peeled and chopped
½ t cinnamon
¼ c sugar
2 t salt
TOPPING INGREDIENTS
1 egg, beaten
sugar
Steps:
To make the challah:
Mix yeast, warm water & sugar in a small bowl (warm bowl first), set aside.
Mix flour, salt, eggs, oil, water and honey together in a large bowl.
Add yeast mixture to the large bowl.
Mix it all together.
Knead the dough until it feels like your earlobe.
Lightly oil a large bowl and lace dough in it. Cover with a towel and set aside for 1 hour.
Punch down the dough.
Cover again and let it rise until it doubles in size.
Lightly grease a 9-inch round cake pan that’s at least 2 inches deep.
Punch down the dough, transfer it to a lightly greased work surface, and flatten into an 8x10-inch rectangle.
To make the filling:
Toss the apple chunks with cinnamon and sugar.
To assemble:
Spread half the apple mixture in the center of the dough. Fold one short edge over the apples. Seal edges.
Spread the remaining filling on top of the folded-over dough. Cover with the other side of the dough. Pinch the edges to seal.
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.
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.
Cover with greased plastic wrap and let rise for about 1 hour.
Preheat oven to 325°F.
When the dough has risen, uncover and brush with beaten egg. Sprinkle with sugar.
Bake for approx 55 minutes - until deep golden brown.
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