Slightly sweet, with a hint of pumpkin spice, this Pumpkin Challah is the perfect
sweet bread to serve this holiday season.
- 2 packages (4 1/2 teaspoons) RED STAR Platinum Yeast
- 2/3 cup warm water (110-115 degrees F)
- 1 teaspoon granulated sugar
- 1 (15 ounce) can pumpkin puree
- 12 large egg yolks
- 1 tablespoon salt
- 1/2 cup maple syrup
- 1 tablespoon olive oil
- 1 1/2 tablespoons pumpkin pie spice
- 8-10 cups bread flour
- Additional 4 egg yolks to brush finished loaves
- Sesame seeds for topping (optional)
- In a small mixing bowl combine yeast, water and granulated sugar. Give a
quick stir, and allow to sit for about 5 minutes or until the yeast becomes
- Mix yeast mixture together with pumpkin puree, egg yolks, salt, maple syrup,
olive oil, pumpkin pie spice and 7 cups of bread flour.
- Add in additional flour 1/2 cup at a time until the dough is no longer sticky.
- Pour dough out onto a floured surface, and start to knead the dough, adding
more flour as needed until the dough is nice and elastic - about 6-8 minutes.
- Place dough into a greased mixing bowl and allow to rise until it has doubled
in size, about 15-30 minutes.
- Once dough has doubled. Pour out onto a floured surface again.
- Cut the dough into 4 equal pieces.
- Pick one piece to start working with, and then cut that into 6 equal pieces.
- Roll each of the 6 pieces into a "snake." They should be about 1/2 to 1-inch
- Weave the pieces together (3 horizontal, 3 vertical), and then braid the
four corners, tucking the ends in creating a round braided loaf.
- Repeat the weaving/braiding process with the remaining 3 loaves.
- Place each loaf in a greased baking dish (or glass pie dish).
- Heat oven to 350 degrees F while you set the braided loaves aside to rise
until they double in size.
- When the bread has finished rising, brush each loaf with one egg yolk and
then sprinkle with sesame seeds.
- Bake for about 40 minutes or until they are golden brown.
- Enjoy warm, and share the baked goodness with someone you love!
Yield: 4 challah loaves
Recipe created by Bakeaholic Mama.
Recipe and photo credit: Red Star Yeast