New Year's Apple Challah
Source of Recipe
"A Treasury of Jewish Holiday Baking", by Marcy Goldman
Recipe Introduction
This is a perfect challah recipe for Rosh Hashanah (Jewish New Year).
New Year's Apple Challah
DOUGH:
1 cup warm water
1/2 cup granulated sugar
plus
pinch of granulated sugar
2 tablespoons dry yeast
1/2 cup vegetable oil
or
1/2 cup unsalted butter -- melted
2 eggs
2 teaspoons vanilla extract
2 1/2 teaspoons alt
1/2 teaspoon ground cinnamon
5 cups bread flour
-- (up to 6 cups)
APPLE MIXTURE:
3 cups apples -- coarsely chopped
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
EGG WASH TOPPING:
1 egg -- beaten
1 teaspoon granulated sugar
1 tablespoon coarse sugar -- for sprinkling
-- (up to 2 tablespoons)
Generously spray one 5 by 12-inch loaf pan or two 9 by 5-inch loaf pans with nonstick cooking spray.
You could also use a 10-inch springform pan.
DOUGH: In a large mixing bowl, briskly whisk together the water, pinch of sugar, and yeast. Let the mixture stand for 5 minutes to allow the yeast to swell or dissolve. Briskly stir in remaining sugar and the oil (or melted butter), the eggs, vanilla, salt, and cinnamon. Add most of the flour to form a smooth but resilient dough (this is a soft, but elastic bread dough). Add the remaining flour and knead for 8 to 10 minutes.
Shape the dough into a ball, place it in a lightly greased bowl, place the bowl in a plastic bag, and seal loosely. Let the dough rise until doubled (45 to 60 minutes).
APPLES: Place the apples in a medium-sized bowl and toss them with the sugar, lemon juice, and cinnamon.
EGG WASH: Prepare the egg wash by whisking together the egg and granulated sugar.
Preheat the oven to 350 degrees F.
Turn the dough out onto a lightly floured board and roll or pat it into a large round (about 10 inches across.) Press in half the chopped apples. Fold the edges of the dough over the apples (in any way you can). Roll to flatten with a heavy rolling pin (so as to offer more of a surface on which to place the remaining apples). Pat or press the remaining apples into the dough. Bring the edges of the dough over the apples, pressing in any that may pop out (just put them back on or stick them on top of the dough later on). This step will seem messy but it does not matter. The idea is to distribute the apples all over the dough in a random way. Let the dough rest for 5 minutes.
Then, using a dough cutter or a sharp knife, cut into randomly shaped chunks -- about 16 pieces in all. Lay the pieces of apple-filled dough in the prepared pan, lining the bottom first, then gently laying the remaining pieces on top. Sprinkle with any escaped apple pieces.
Alternatively, you can press the dough out to form a large oval or circle and press the apples into the dough. Roll it up, cut it in half and place each half in a 9 by 15-inch loaf pan that has been generously sprayed with nonstick cooking spray.
Dab on the egg wash as thoroughly and generously as possible. (Since the dough is not a smooth surface, you will have to drizzle and dab on the glaze rather than paint it on.) Sprinkle with coarse sugar if desired. Place the loaf pan(s) inside a large plastic bag, seal loosely, and let the dough rise until almost doubled or until it is puffy and has almost reached the top of the pan (45 to 90 minutes).
Bake for 40 to 45 minutes, until the bread is well browned all over. If the top of the bread starts browning too quickly (and its interior is not done), cover the loaf lightly with a sheet of foil to protect the top crust.
Cool in the pan for 10 minutes, then turn out and cool completely on a rack.
Makes 1 large loaf or 2 small loaves.
Categories: Bread, Fruits, Holiday, Jewish
Recipe typed for you by Judi Mae Phelps.
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