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Monday, March 16, 2009

pumpkin challah

when H mentioned to me last week that she wanted to try my challah bread, i decided i'd make a go at another challah recipe, doing the initial dough steps and leaving the latter steps for her to do. it requires some kneading but i figured isabella could do most of the work.

h is preggers and poor girl is suffering from indegestion and heartburn. i read somewhere that pumpkin, when baked, can get rid of heartburn. (source) it's like killing two birds with one stone! feeding a friend and hopefully squashing her heartburn. i ended up quartering the dough, keeping a section for myself, and the rest for Kim, Buu and H. i think this is going to be the what i'll give as gifts from now on. :)

buu challah

(photo caption: taken by buu, who decided to braid H's challah. she also called me 3 times, even after i gave her detailed instructions on what to do with the dough.)


Pumpkin Challah
inspired by Spoon or Foon, recipe courtesy of Martha Stewart

2 1/2 tsps active dry yeast, (1 1/2 packages)
1 cup warm water (100 degrees to 110 degrees)
3/4 cup egg yolks, (11 to 12 large eggs), plus 1 large egg yolk for glaze
1 tbl salt
2 tbls canola oil, plus more for bowl
1/4 cup honey
2 cups homemade Pumpkin Puree, or one 15-ounce can
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
8 cups all-purpose flour, plus more for dusting

Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.

Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.

Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.

While the dough is rising, heat the oven to 350º. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

***note: keep in mind, the portions were quartered and the loaves actually baked for closer to 30minutes.

Kim's Verdict: I decided to go non-traditional and not braid the challah dough. I found a blog a while back that made holiday wreath bread and i love what they did with the dough. source.

Overall the bread is delicious! the pumpkin flavor is very subtle but that's how I like it. Oven time should be about 35 mins. Mine is a little dark than I wanted.

Buu's Verdict: Really moist and good texture but I forgot a little salt.

My verdict: again, i did not brush with egg wash. i ran out of eggs. actually, what really happened was that i used up the egg whites in a angel food cake and neglected to section off a bit for the wash. oops. still, the challah came out moist and was the perfect accompaniament to the mushroom bisque i made for dinner.

IMG_2348

(photo caption: kim's wreath.)


today's song: Incubus, Drive

12 comments:

  1. NICE NEW BLOG BANNER! AND WHO IS ISABELLA? it requires some kneading but i figured isabella could do most of the work.

    ReplyDelete
  2. I love pumpkin anything. And I second the nice new banner compliment. Really like the purple and green.

    ReplyDelete
  3. Wow, pumpkin bread sounds GREAT! And the smell while baking... YUM!

    ReplyDelete
  4. How do you make a wreath? Is this something really obvious that's going to make me go DUH when I hear it? Either way, whether in a braided loaf or a wreath, I'd eat it - love pumpkin and love bread. Such a great idea for gifts.

    PS: Let me be one more to compliment the new blog look - very cool!! It gets me all excited like a new outfit. :)

    ReplyDelete
  5. OHHHH. I just went over to your cousin Kim's site and saw the link for instructions on making a wreath. Gotcha!!

    PS - Good job, Kim, on the new banner. I tried to leave ya a comment on your site, but my Internet wasn't cooperating.

    ReplyDelete
  6. buu - isabella is my standmixer. she has a personality, therefore, she has a name.

    wc - i have to say the challah did not have much of a pumpkin flavor to it, but it made for a gorgeous color. thanks, my cousin kim made the banner for me.

    meeso - you're right, the smell of the bread, even before baking is heavenly.

    shannalee - yeah, kim is always giving me great ideas on food and craft items. and she is so creative, i turn to her when i have html issues.

    ReplyDelete
  7. Oh my, can't believe that I missed Pumpkin Challah bread...this looks amazing. You get my Jew stamp of approval. :-)

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  8. monica, thank you!

    amourPSU, yay! jew stamp of approval! :) thanks for stopping by.

    ReplyDelete
  9. buu - isabella is my standmixer. she has a personality, therefore, she has a name.

    wc - i have to say the challah did not have much of a pumpkin flavor to it, but it made for a gorgeous color. thanks, my cousin kim made the banner for me.

    meeso - you're right, the smell of the bread, even before baking is heavenly.

    shannalee - yeah, kim is always giving me great ideas on food and craft items. and she is so creative, i turn to her when i have html issues.

    ReplyDelete
  10. OHHHH. I just went over to your cousin Kim's site and saw the link for instructions on making a wreath. Gotcha!!

    PS - Good job, Kim, on the new banner. I tried to leave ya a comment on your site, but my Internet wasn't cooperating.

    ReplyDelete
  11. Wow, pumpkin bread sounds GREAT! And the smell while baking... YUM!

    ReplyDelete