A cinnamon spicy pumpkin flavored challah for fall!
Author: Amy Kritzer
1/2 cup warm water
1 ½ packages active dry yeast (about 3 1/2 tsp)
3 - 4 cups white bread flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup pumpkin puree
1/4 cup honey
1/4 cup vegetable oil
1 egg + 1 egg yolk for the dough and 1 egg for the glaze
Mix the yeast into the warm water in a bowl to form a slurry. Leave for 10 minutes to dissolve.
While the slurry is forming, mix 3 cups white bread flour, pumpkin pie spice and salt together in a large bowl
In the bowl with the slurry, whisk in pumpkin, 1 egg and 1 egg yolk, oil, and honey.
Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour up to 1 cup until your dough is soft and not sticky.
Knead your dough for 5-10 minutes.
Put your dough in a warm, dry bowl and cover with saran wrap. Or covered in a warm oven (as low a temperature as your oven will be on). Put in a warm place to rise for about 1 hour until tripled in size.
Form your dough into a braided challah. I did six-strand of sorts but for a simple three strand diving your dough into three parts and braid up starting in the middle and securing at the ends.
Then put the challah on parchment paper and cover with saran wrap for another 45 minutes until it doubles in size again, or uncovered in a warm oven.
Pre-heat your oven to 350 degrees F.
Wash the challah with an egg yolk and bake for 35 minutes until golden brown.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pumpkin-challah/