Autumn Challah Bread
Autumn Challah Bread
by Crowded Table Orchard
Ingredients (yields 1 loaf)
For the dough:
1 tablespoon yeast
¼ cup warm water
2 teaspoons granulated sugar
4 cups Roaring Fork Mill bread flour
2 teaspoons salt
2 eggs
2 tablespoons oil
¾ cup warm water
¼ cup honey
For the filling:
3 cups apples cored but not peeled, and chopped
½ teaspoon cinnamon
¼ cup granulated sugar
2 teaspoons salt
For the topping:
1 egg, beaten
granulated sugar
Steps:
To make the challah:
To make sure the yeast blooms, start with a warm bowl. Mix yeast, warm water, and sugar in a small bowl, set aside.
Mix flour, salt, eggs, oil, water and honey together in a large bowl.
Add yeast mixture to the large bowl.
Using a wooden spoon or spatula, mix it all together.
Knead the dough until it feels like your earlobe.
Lightly oil a large bowl and place dough in it. Cover with a towel and set aside to rise 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 chopped apples with cinnamon, sugar, and salt.
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 until deep golden brown, for approximately 55 minutes .
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