A wonderful challah bread recipe for Thanksgiving and/or Hanukkah!
Prep Time5 hourshrs
Cook Time40 minutesmins
Total Time5 hourshrs40 minutesmins
Course: Yeast Bread
Cuisine: Jewish
Servings: 2loaves
Author: Sandra Dumont
Ingredients
1cupWarm Water
3tbsp.Molasses
1/4cupHoney
2tbsp.Yeast
1Egg + 6 Egg Yolks
2tbsp.Olive Oil
2tsp.Salt
1/2cupDark Brown Sugar
2tsp.Cinnamon
3/4tsp.Nutmeg
1/2tsp.Allspice
1/4tsp.Ginger
Dash of Clove
2cupsPumpkin Puree
2cupsWhite Flour
7-8cupsFreshly Ground Spelt Flour
Instructions
In a large glass mixing bowl, whisk together water, molasses, honey and yeast. Allow mixture to stand 5-10 minutes, or until bubbly.
Add egg, egg yolks, olive oil, salt, spices, sugar and pumpkin until well blended.
Mix in the white flour, then begin to add 2 cups of spelt flour at a time. This is bread dough...you don’t want it to be too sticky or too dry.
Once the dough becomes too challenging to manage stirring, transfer it to a floured counter-top and knead it a few times, likely incorporating the last cup of flour.
Place the dough in a lightly olive-oiled bowl, cover with a damp towel and place in a warm area. Allow the dough to rise 2-4 hours (or until doubled in size).
After the dough has rested, punch down and knead a couple times. Then divide into two equal parts. These will be your two challah loaves.
Take one dough part and divide it into three parts, rolling each piece into a snake. This is what you are going to braid into a challah loaf!
Using the three dough “snakes”, braid it, and tuck under the ends of the loaf.
Place the loaf diagonally on a parchment-lined cookie sheet. Repeat with the other loaf.
Baste each loaf with egg wash: beat 2 eggs and 1 tbsp. of water.
Place in the oven and allow to rise for 30 minutes to an hour.
Bake at 350° for 35-40 minutes (do not pre-heat oven). You’ll likely need to bake the two loaves separately.
Enjoy easy to pull apart, warm pumpkin challah with friends and family!