Sweet Pumpkin Challah

)You could make this, for, um, Passover? I'm a bad Jew, when's that? Oops. It's April 16. I should probably delete those last sentences. I could swear passover was coming. Oh, oh right! It's Chanukah. Spellcheck says I spell it wrong. How do I spell Chanukah wrong? There are ten million spellings!
Alright, so I should definitely delete everything and start over. But I'm too lazy, so let's continue on, shall we?
You could make this challah for passover. Or not. You could make it for sunday breakfast. You could make it for french toast. You could make it just to rip into chunks and sink your teeth into.
Challah is a very easy bread to make. You can do it all with a kitchenaid, and it only requires one rising. It's a bit of waiting, but not too much active time. It's good for when you plan to stay in the house all day anyway because you don't have any jeans to wear outside because it's sunday and the one pair of jeans you own without any holes is in the laundry. Is that too specific? It happens to me all the time. Like, every sunday. So this recipe is good for me.
 Very good. It's a sweet eggy bread with pumpkin in it. Mmm.
And the maple glaze can't hurt, can it? No, no it can't.

Sweet Pumpkin Challah
2 small loaves
adapted from Sugar Plum

1/4 cup warm milk (100°-110°F)
1/8 cup maple syrup
1/2 packet (1 1/8 tsp) active dry yeast
scant 1/2 cup canned pumpkin puree
scant 1/2 cup packed brown sugar
2 large eggs
2 tbsps milk
1 tbsp canola oil
3/4 tsp pie/cake spice
1/2 tsp salt
3 cups unbleached bread flour

1/2 tbsp unsalted butter, softened
1/3 cup confectioners’ sugar
1 tbsp maple syrup
1/4 tsp vanilla extract

To make the bread dough, in the bowl of a stand mixer, using the dough hook on medium speed, mix together milk, maple syrup and yeast until combined; allow to sit for 10 minutes or until bubbles form and you get that yeasty smell. Add pumpkin, brown sugar, 1 egg, milk, oil, spice and salt to yeast mixture and mix until well combined. Mix in bread flour until combined; continue to mix for an additional 5-8 minutes or until dough is smooth and elastic. Form into a ball and place in a large, mixing bowl; lightly cover with plastic wrap or a damp cloth and allow to rise in a warm area for 1 hour or until doubled in size.

Punch dough down, and divide in half. Divide one half of dough into 3 equal portions. On a lightly floured surface, shape each portion into a rope. Place ropes on a greased baking sheet; shape into a braid and pinch edges to seal. Repeat process with remaining dough. Lightly cover braids with plastic wrap or cloth and allow to rise in a warm area for 30 minutes.

Heat oven to 350 degrees F. Whisk remaining 1 egg together with a tablespoon of water; evenly brush on surface of braids (fingertips work fine). Bake 25-30 minutes or until golden brown. Cool before spreading glaze on bread.

To make the glaze, in a medium bowl, whisk together butter, confectioners’ sugar, maple syrup and vanilla until well combined and smooth. Drizzle and spread glaze on top of bread (it hardens after a good 10-20 minutes).

No comments:

Post a Comment