Tuesday, October 22, 2013

Honey Apple Challah Bread

The only time I have ever eaten Challah bread before now was once when I was pregnant and I was craving good french toast. Challah bread looked like the fanciest bread they had at the store and it was absolutely fantastic. When I came upon this recipe I wanted to drop everything and make it immediately- mostly because it did not require a trip to the store. And I am a carbivore and lover of apples as well. I used cherry honey for this recipe. Because I had a whole bottle of it in the cupboard and it just sounded delightful. We bought this on one of our first outings right after C was born so it was time to use it. I used THIS brand and it was amazing. It gave the bread just a little more tartness. This was a big hit in our house. Devin has already told me that I need to make this again. 


Honey Apple Challah Bread
You’ll need:
3 teaspoons of yeast
2/3 cup warm water
1/3 cup plus 1 teaspoon honey
1/3 cup olive oil
3 eggs plus 1 yoke (1 1/2 teaspoon salt
3 cups white flour
1 1/4 cup whole wheat flour
For Filling:
2 apples chopped
a bit of lemon juice to keep apples from browning
1/2 teaspoon-1 teaspoon of cinnamon.
To make:
In a small bowl, mix yeast, water and 1 tsp honey. Let yeast bloom about 5 minutes.
In a stand mixer, wisk together the yeast mixture, 2 eggs and 1 yoke, oil and remainder of the honey.
Fix the dough hook onto the stand mixer
Add in the salt and flour. Turn on mixer onto low speed. Let it knead about 5 minutes or until dough pulls away from the sides of the bowl.
Remove dough and oil the bowl.
Return dough to the oiled bowl and cover with plastic wrap. Let dough rise for 1 hour or until doubled.
After dough has rise, turn out onto floured surface and roll out into an oval shape.
Chop apples and toss with lemon juice and cinnamon.
Place 2/3 apple mixture onto half (hot dog way!) of dough and fold the other half over the half with the apples.
Put the remaining apples on top of the dough and fold over once more (this doesn’t have to be perfect!)
Place dough back into oiled bowl, cover, and let rise for about 45 minutes.
After dough has risen again, turn it out and cut into 4 stripes. Pull the ends to elongate them and braid. Tuck the ends ender and place on a parchment lined baking sheet.
Wisk one egg in a small bowl and brush the egg over top of the dough.
Bake at 375 for 40 mintues! (The top will brown quickly so place tin foil over after about 20 minutes). Enjoy!


1 comment:

Jennie Grange said...

OH my goodness. that looks soooo good!