* Exported from MasterCook *
Bread, Whole Wheat Cinnamon Apple Challah
Recipe By :Nicole
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Low Fat Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the dough:
1 1/2 cups warm water -- divided
2 1/4 tsp active dry yeast -- (1 packet)
1 tsp sugar
1 egg
3 egg yolks
3/4 cup honey
2 tbsp olive oil
2 tsp vanilla extract
2 tsp salt
3 cups whole wheat pastry flour -- (420 g)
3 1/4 cups all-purpose flour -- (480 g)
For the cinnamon butter:
1/2 cup unsalted butter -- room temperature, (1 stick)
2 tbsp cinnamon
1 tbsp sugar
For the apples:
3 medium granny smith apples
1 Pinch salt
1 tsp lemon juice
2 tsp sugar
For the egg wash:
1 egg
1 tbsp cold water
1 pinch salt
2 tbsp turbinado sugar
Whisk together 1/4 cup warm water, active dry yeast, and 1 tsp sugar
in the bowl of a stand mixer and let sit for 10 minutes until mixture
becomes thick and bubbly. Add the remaining 1 1/4 cup warm water,
egg, egg yolks, honey, olive oil, vanilla, and salt, and whisk to
combine. In a medium bowl whisk both flours together.
Fit a stand mixture with a dough hook, and on low speed slowly add
the flour to the wet ingredients about 1/2 cup at a time. If you
don't have a stand mixer you can also do this by hand with a large
wooden spoon, kneading by hand once the dough begins to come
together. Continue until dough forms into a ball, adding more flour
if necessary. Transfer dough to a floured work surface and knead by
hand a couple of times. Pour about 1 tbsp olive oil into a large
bowl. Add the dough and swirl your dough around in the bowl to coat
the entire ball of dough with oil. Bring a small saucepan of water to
a boil. Place saucepan with boiling water at the bottom of your oven
then cover the dough with a damp cloth and place it in oven on a rack
directly above the saucepan. Close the oven and let the dough rise
for 1 hour. Do not turn the oven on.
After 1 hour, remove the dough and knead it once or twice to remove
air pockets. Return to bowl, cover, and let rise for 1 more hour.
Meanwhile, prep your filling. Peel and dice your apples into tiny
1/4" bits. As you dice, place the apples in a bowl of cold water with
salt and lemon juice to keep them from browning. Using your stand
mixer fitted with a paddle attachment beat together softened butter,
cinnamon, and sugar until completely smooth.
Once your dough has fully risen, divide the dough in half (I highly
recommend a bench scraper for tasks like this, it also comes in handy
for scooping up diced vegetables). Keep 1/2 of the dough in bowl and
cover. Transfer the other half to a floured counter and divide dough
into 4 equal pieces. Using your hands and/or a floured rolling pin,
shape the 4 pieces into 12" x 3.5" rectangles. Remember to keep
flouring your work space as needed. Working with one piece of dough
at a time, spread on 2 tbsp of cinnamon butter leaving about 1/2"
border on all sides. Drain the water from your apples and toss with 2
tsp of sugar. Spoon 1/8 of your apples onto the cinnamon butter.
Using your hands, pinch together the top and bottom edges of your
rectangle until it becomes a solid rope with your apples hidden
inside. Pinch the ends together to keep the apples from falling out
and then roll your rope on a floured surface until it stretches to
16-18" long. Set aside, and repeat with remain 3 strands.
Braid your challah. Once your challah is braided, tuck the end pieces
under and using your bench scraper, without thinking too much about
it, transfer your loaf to a sheet pan covered with parchment paper.
Let the braided loaf sit for 30 to 45 minutes, to rise one final
time. Meanwhile, braid your second Challah.
Preheat your oven to 350F. Just before adding your first loaf to the
oven, make an egg wash by whisking together egg, water and salt.
Using a pastry brush, liberally brush egg wash over your whole
Challah and top with turbinado sugar. Bake for 20 minutes then remove
from oven, apply another egg wash (being mindful to really get in the
cracks) and return to oven for remaining 25 minutes. Bake loaves one at a time.
Source:
"Adapted from Tori Avey"
S(Internet address):
"<http://www.kneadinghome.com/blog/2014/9/23/whole-wheat-cinnamon-apple-challah-bread>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 225 Calories; 6g Fat (25.6%
calories from fat); 4g Protein; 38g Carbohydrate; 3g Dietary Fiber;
55mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0225