Harvest Apple Challah
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Ethnic
Fruits Grains
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
1/2 cup lukewarm water -- (4 oz)
6 tablespoons vegetable oil -- safflower preferred, (2 5/8 oz)
1/4 cup honey -- (3 oz)
2 large eggs
4 cups King Arthur Unbleached All-Purpose Flour -- (17 oz)
1 1/2 teaspoons salt
1 tablespoon instant yeast
APPLE FILLING:
2 apples -- (3/4 lb) med-to-lg, NOT peeled;
cored and diced in 3/4" chunks
1/2 teaspoon ground cinnamon
1 1/2 cups granulated sugar
GLAZE:
1 large beaten egg -- with
1 tablespoon water
coarse white sugar -- optional
Hands-on time: 35 mins. to 45 mins.
Baking time: 55 mins.
Total time: 4 hrs 30 mins. to 4 hrs 40 mins.
Yield: One 9" round challah, about 16 servings
1) To make the dough: Combine all of the dough ingredients and mix
and knead them, by hand, mixer, or bread machine, until you have a
soft, smooth dough.
2) Allow the dough to rise, covered, for 2 hours, or until it's puffy
and nearly doubled in bulk. If you've made the dough in a bread
machine, allow it to rise in the machine for an extra hour after the
dough cycle is completed.
3) Lightly grease a 9" round cake pan that's at least 2" deep. Or
grease a 9" or 10" springform pan.
4) Toss the apple chunks with the sugar and cinnamon.
Yield: One 9" round challah, about 16 servings
5) Gently deflate the dough, transfer it to a lightly greased work
surface, and flatten it into a rough rectangle, about 8" x 10".
6) Spread half the apple chunks in the center of the dough.
7) Fold a short edge of the dough over the apple to cover it, patting
firmly to seal the apples and spread the dough a bit.
8) Spread the remaining apple atop the folded-over dough.
9) Cover the apples with the other side of the dough, again patting
firmly. Basically, you've folded the dough like a letter, enclosing
the apples inside.
10) Take a bench knife or a knife, or even a pair of scissors, and
cut the apple-filled dough into 16 pieces. Cut in half, then each
half in halves, etc. This will be very, VERY messy; the dough is
slippery, apples will fall our, sugar syrup will ooze... it's not
pretty. Don't worry, and don't stress about making all the pieces the
same size.
11) Lay the dough chunks into the pan; crowd them so that they all
fit in a single layer (barely). Lots of apple chunks will fall out
during this process; just tuck them in among the dough pieces, or
simply spread them on top.
12) Cover the challah gently with lightly greased plastic wrap or a
proof cover, and allow it to rise for about 1 hour, until it's a
generous 2" high. It should just crest the rim of a 9" round cake
pan. Towards the end of the rising time, preheat the oven to 325F.
13) Whisk together the egg and 1 tablespoon water. Brush the dough
with the egg mixture, and sprinkle heavily with the coarse sugar, if
desired. If you're going to drizzle with honey before serving, omit the sugar.
14) Place the bread in the lower third of the oven. Bake it for 55
minutes, or until the top is at least light brown all over, with no
white spots. Some of the higher-rising pieces will actually char; that's OK.
15) Remove the challah from the oven, and after 5 minutes loosen the
edges and carefully transfer it to a rack.
16) Serve the bread hot, warm, or at room temperature. Drizzle with
honey just before serving, if desired; or serve with honey for dipping.
Yield: One 9" round challah, about 16 servings
Description:
"This challah is totally different from the braid or spiral of
golden bread you're used to. Stuffed with sweetened, cinnamon-scented
apple chunks, it's prepared like monkey bread. Though the process is
messy, the result is well worth it!"
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Per Serving (excluding unknown items): 274 Calories; 6g Fat (20.9%
calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber;
40mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : Tips from our bakers
Be sure to use good-quality honey and oil in this recipe. Since they
play such a major part, they have to taste good. We prefer safflower
oil, as it's neutral-flavored. Canola oil can produce off flavors in
baking, so best not to use it here.