Pumpkin Challah
1 package (7g) yeast
2/3 cup warm water
1/2 teaspoons ground cinnamon
1/2 teaspoons ground cardamom
3 3/4 cups unbleached white flour (you can substitute up to 1 3/4
cup with whole wheat flour)
1/3 cup sugar
1/2 cup pumpkin puree (homemade or canned)
1/4 cup canola oil
1 egg (+ 1 egg for glaze)
1 1/2 teaspoons salt
cornmeal (optional)
Sprinkle yeast into a small bowl and pour the warm water on it. Let
stand for 10 minutes, then stir to dissolve. Mix flour, cinnamon, and
cardamom in a large bowl. Make a well in the center and pour in
yeast/water mixture.
Using a wooden spoon, incorporate some of the flour into the
water--just enough to form a soft paste. (Don't try to completely
incorporate--there should be quite a bit of dry flour left at this
point.) Cover bowl with a towel and leave until frothy and risen,
about 20 minutes.
In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and
salt. Add to the risen flour mixture and combine thoroughly. Turn
dough out onto a lightly floured surface and knead for 5-10 minutes
until the dough is pliable. (If it's too wet, keep adding flour in
small amounts.) Let dough rest 2-3 minutes. Meanwhile, lightly oil the
bowl, put the dough in it and re-cover with the towel. Let dough rise
in a warm place until it has tripled in size, 2-3 hours.
Punch down dough, knead it a bit more, and cut it into two equal
pieces. Cut each of the two pieces into three equal pieces (You
should have 6 total pieces at this point). Roll each piece into a
straight rope. Braid three ropes together and repeat so that you end
up with two braided loaves. Sprinkle baking sheets with a little
cornmeal, or line them with parchment paper. Place loaves on the
sheets, cover, and let rise until doubled in size, about 40 minutes.
Glaze loaves with extra beaten egg. Bake at 350F until golden brown
and done, about 20+ minutes
Recipe by Maggie Glezer, Blessing of Bread