Pumpkin Challah Bread
A fall twist on the classic bread. The addition of pumpkin makes for a delicious variation on the classic loaf.
Servings 2 Loaves
Equipment
- Stand Mixer (not required but definitely recommended)
Ingredients
- 7 grams active dry yeast (2-¼ tsp)
- 118 ml warm water, 105 deg F (½ cup)
- 104 grams granulated sugar (½ cup + 1 tsp)
- 225 grams Pumpkin Puree (1 cup)
- 59 ml Vegetable oil (½ cup)
- 5 ml Vanilla Extract (1 tsp)
- 4 grams Pumpkin Pie spice (2 tsp)
- 2 grams Cinnamon (1 tsp)
- 1 egg & yolk
- 1 egg yolk (for the egg wash)
- 540 grams AP flour (4-½ cups)
- 9 grams Salt (1-½ tsp)
- poppy seeds , for topping (optional)
Instructions
Challah Dough Instruction
- Place the yeast, water, and 4 grams of sugar in the bowl of your stand mixer and mix with a fork. Let the mixture stand until the yeast foams up. If the mixture doesn't get nice and foamy, the water was too hot or the yeast has gone bad. Either way, start over unless you like unleavened challah.
- Place the bowl in the stand mixer and using the whisk attachment, add the vegetable oil, pumpkin puree, sugar, vanilla extract, egg, egg yolk, and spices. Mix until combined.
- Switch to the dough hook attachment and on slow speed, begin slowly adding the flour and salt. Mix on low speed until well combined and then continue to knead on low-medium speed until dough is smooth, soft, and slightly sticky.
- Transfer the dough to a large, greased bowl and cover with cling film. Place in a warm place to proof until doubled in size, 2-3 hours
Dough Shaping Instructions for a 6-Plait Challah
- Turn the dough out onto a floured work surface and divide in half. Take one half of the dough and divide into six equal pieces. Roll out each piece of dough into a strand roughly 1 foot long and 1-½" in diameter.
- Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the right most strand all the way over to the left. Take the second strand from the left and move it all the way over to the right.
- Next take the leftmost strand and move it over two strands. Take the second from the right most strand and move it all the way back over to the left.
- Start this process over with the right most strand and repeat until fully braided. If making a straight loaf, tuck the ends underneath. If making a circular loaf, pinch the ends together.
- Repeat this process with the second half of the dough.
Second Proof & Baking
- Place racks in your oven in the upper and lower third and preheat oven to 375 degrees Fahrenheit.
- Place the loaves of challah on a parchment lined baking tray and lightly cover with plastic wrap. Let proof until nice and puffy, around 45 minutes.
- Whisk egg yolk with ½ tbsp of water and a dash of salt. Once loaves are ready to bake, brush egg mixture on loaves. Repeat for a second coat and top with poppy seeds if desired.
- Bake for 30-35 minutes or until loaves are golden brown. Rotate pans from top to bottom halfway through baking. Dough should have an internal temperature of 190 degrees Fahrenheit when done.
- Let loaves cool in the pan for ten minutes and then transfer to a wire rack to cool completely. Bread will keep in an airtight container at room temperature for up to 5 days.