Bake Time
40-45 minRating
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Loading...| 4.5 tsp active yeast (30mL) | |
| 1 cup lukewarm water, divided (236mL) | |
| 3 tbsp white sugar (45mL) | |
| 1 large egg | |
| 6 large egg yolks | |
| 1/4 cup honey (59mL) | |
| 2 tbsp canola oil (30mL) | |
| 2 tsp salt (12mL) | |
| 2 tsp cinnamon (12mL) | |
| 3/4 tsp nutmeg (4.5mL) | |
| 1/2 tsp allspice (3mL) | |
| 1/4 tsp ginger (1.5mL) | |
| Pinch cloves | |
| 1/2 cup brown sugar (118mL) | |
| 2 cups pumpkin puree (475mL) | |
| 7-9 cups ROGERS ALL-PURPOSE FLOUR (1652-2125mL) |
| 2 large egg yolks | |
| 1 tbsp water (15mL) |
Top this Challah with a drizzle of honey or jam for a delicious and beautifully braided treat! Thanks to Melinda for sharing this fantastic Pumpkin Challah recipe.
| 1. | Pour ½ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add yeast and 1 tbsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. |
| 2. | Once your yeast has activated, add remaining ½ cup lukewarm water to the bowl along with the rest of the sugar, egg, egg yolks, honey, canola oil, salt and spices. Use a whisk to thoroughly blend the ingredients together. Whisk in the brown sugar and pumpkin puree to form a thick liquid. |
| 3. | Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When the mixture becomes too thick to stir, use your hands to knead. |
| 4. | Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable. |
| 5. | Place a saucepan full of water on the stove to boil. Grease another bowl with canola oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil. |
| 6. | Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour. |
| 7. | Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer. |
| 8. | Take the dough out of the oven. Flour a smooth surface. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. |
| 9. | Separate the dough into two equal portions; each portion of dough will be enough for a large loaf of challah. |
| 10. | Portion out the dough for one loaf into 3 equal pieces. Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top. Continue the pattern, alternating between the right and left strands until all the strands are braided. Do the same things for the second loaf. |
| 11. | After you’ve braided your challah loaves, place them on two separate cookie sheets lined with parchment paper. |
| 12. | Prepare your egg wash by beating the egg yolks and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. |
| 13. | Preheat the oven to 350 degrees F. Let the braids rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back. |
| 14. | The challah will need to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven. |
| 15. | After 20 minutes, take the challah out of the oven. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front. |
| 16. | The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. |
| 17. | Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time. |
| 18. | Take the challah out of the oven. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving. |
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