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Author Notes: So I have been on a little challah kick lately. I mean who doesn't want to fill your house with the sweet sweet smell of freshly baked bread on a Saturday morn? And I'm on a bit of a pumpkin kick too. Is it sweet? Is it savory? Who knows? So is it any wonder I combined the two? This may be my favorite challah ever. It isn't too sweet (you could add more sugar or honey if you like) so perfect for your day after Thanksgiving epic turkey sandwich. Or it would make one heck of a French toast. I plan to turn it into a pumpkin bread pudding soon! —What Jew Wanna Eat
Makes 1 challah
cup warm water
packets active dry yeast
cups white flour
cup whole wheat flour
teaspoons pumpkin pie spice
cup pumpkin puree (canned or homemade)
cup vegetable oil
eggs- 2 for the dough and 1 for glazing
- Mix the yeast into the hot water water in a bowl to form a slurry. Leave it for 10 minutes to dissolve. While the slurry is forming, mix the flours, pumpkin pie spice and salt together in a large bowl.
- In the bowl with the slurry, whisk in pumpkin, 2 eggs, oil, and honey. Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour if your dough is sticky. Knead your dough for 5-10 minutes.
- Put your dough in a warm, dry bowl and cover with saran wrap. Put in a warm place to rise for about 1 hour until tripled in size.
- Form your dough into a braided challah. For a three strand braid, divide your dough into three parts and braid up starting in the middle and securing at the ends. Then put the challah on parchment paper and cover with saran wrap for another 45 minutes until it doubles in size again. While it is rising, pre-heat your oven to 350 degrees F.
- Wash the challah with an egg yolk and bake for 35 minutes until golden brown.