Give this challah recipe a try and your home will be filled with the sweet smell of apples and cinnamon. So good, your guests won’t leave before asking you: May I Have That Recipe?
- 1 1/3 cups warm water
- 1/2 cup vegetable oil
- 1/2 cup honey
- 3 eggs, 2 beaten together in one bowl and the other one on a separate bowl
- 1 1/2 tsp salt
- 2 cups of organic dried apple rings, chopped (about 4 ounces)
- 5 cups white bread flour
- 3 tsp instant yeast
- 2 tbs sugar
- 1/2 tsp cinnamon
- 2 tbsp sesame seeds (optional)
- IF YOU ARE USING A BREAD MACHINE
- Combine water, oil, honey, 2 beaten egg, and salt (in that order) in the bread machine
- Mix flour and apples. Add it to the bread machine and make a well in the middle. Add the yeast and cover it with some of the flour
- Set the machine to dough setting and turn it on
- The bread machine will beep when the cycle is over. The dough should have doubled in size.
- Working on a floured surface, divide the dough in half.
- Make 6 dough balls from each half and arrange them two 8 inch round cake pans (place 5 on the edges and 1 in the center.
- If you would like to make round braided challah follow the steps and images described in the post above
- Pre-heat oven at 425F
- Cover challahs with a clean kitchen towel and let the dough rise again until the challah has doubled in size about 30 minutes to an hour depending on how hot your kitchen is.
- Using a pastry brush, gently “paint” the Challah with the remaining beaten egg
- Add sesame seeds if using. Mix cinnamon and sugar in a small bowl and sprinkle over Challah
- Bake for 10 minutes at 425F, lower the temperature to 350F and bake for an additional 30-35 minutes until golden brown (a tooth pick inserted should come out clean)
- IF YOU ARE MAKING BY HAND
- Dissolve yeast in the warm water. Add 1 tbsp of sugar and let it sit until it foams (If it doesn’t foam, discard it. The yeast is not active and you need to get new yeast)
- In a large bowl combine flour, salt and chopped apples
- In another bowl combine oil, dissolved yeast and water, honey and 2 beaten eggs
- Pour wet ingredients over the flour and knead to create a smooth and soft dough, about 10 minutes. You can also use your food processor fitted with an “S” blade or your stand up mixer, fitted with a dough hook, to mix the dough. See note 3 if the dough is very wet and sticky.
- Place the dough in a lightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until doubles or triples in size
- “Punch” the dough and divide it in half
- Follow steps 5-10 above
- RECIPE MAKES 2 CHALLAHS
- PREP TIME IS 20 MINUTES, PLUS 2 HOURS RISING TIME
- THE DOUGH SHOULD FEEL SOFT, IF IT IS TOO WET AND STICKY WORK FLOUR INTO THE DOUGH WHILE KNEADING IT ON A FLOURED SURFACE, SOMETIME IT MAY TAKE UP TO 1 MORE CUP OF FLOUR.
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10
- Sodium: 160
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 4.5
- Cholesterol: 0
Keywords: How to braid a round challah, apples and honey challah, how to make challah bread, challah bread,