PUMPKIN CHALLAH
This is one recipe I learned to make from my Jewish Learning recipe which I found online. It is so delicious and a great dish for your holidays! There are so many ways to cook from pumpkin and this is one recipe I recommend. Enjoy!
Provided by Connie "Kiyu" Guerrero @conchik
Categories Other Breakfast
Number Of Ingredients 11
Steps:
- Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve.
- Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water--just enough to form a soft paste.
- Cover bowl with a towel and leave until frothy and risen, about 20 minutes.
- In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly.
- Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it's too wet, keep adding flour in small amounts.)
- Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours.
- Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves.
- Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg.
- Bake at 350F for about 20 minutes, or until golden brown.
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