Vanilla-Apple Honey Challah

By • February 29, 2016 0 Comments

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Author Notes: This braided yeast bread is rich, sweet and very eggy with a hint of fruity tang from dried apples.Sarah Reid

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Serves 18

  • 1/2 cup warm water
  • 1/2 tablespoon dry active yeast
  • 2 tablespoons brown sugar
  • 1 cup warm whole milk
  • 2 eggs
  • 2 tablespoons pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 3 tablespoons honey
  • 2 cups Kamut flour
  • 1 3/4 cups whole wheat bread flour
  • 1/2 tablespoon vital wheat gluten
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup diced dried apples, soaked in hot water and drained
  • 1 egg white (for egg wash)
  1. In a large bowl (I suggest a stand mixer with the dough hook) combine the water, yeast, and sugar. Allow to stand 10 minutes.
  2. Beat in the milk, eggs, vanilla, applesauce, oil and honey.
  3. Add flours, gluten, salt and spices. Knead for 12 minutes (with the mixer on low) or up to 18 by hand, until the dough is smooth and supple.
  4. Place the dough in a greased bowl, cover and let rise until doubled - about 2 hours.
  5. Deflate the dough and knead in the apple pieces. Divide dough into three balls.
  6. Cover and let rest 5 minutes.
  7. Form each dough ball into a rope and loosely braid, tucking the ends underneath. Place on a parchment-lined baking sheet.
  8. Spray the surface of the loaf with oil, cover lightly with a tea towel and let rise about 1 hour, until almost doubled.
  9. Heat the oven to 375F and brush the dough with the egg white.
  10. Place the loaf in the oven and reduce the temperature to 350F.
  11. Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Immediately move to a baking rack to cool.

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