Apple-Honey Challah
"I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise."
- Ready In:
- 4hrs 40mins
- Ingredients:
- 9
- Yields:
-
9 inch loaf
ingredients
- 4 ounces unsalted butter (1 stick)
- 3 1⁄2 cups unbleached bread flour
- 3⁄4 cup warm water (100 degrees F.)
- 2⁄3 cup honey
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons active dry yeast
- 2 teaspoons coarse salt
- 1 1⁄2 tart green apples, preferably Granny Smith, peeled and cut into 1/4-inch thick slices (about 1 3/4 cups)
directions
- Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and the egg yolks, yeast and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.
- Transfer dough to a buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
- Turn dough out onto a floured surface. Pat into an 8 1/2-inch x 14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
- Preheat oven to 375 degrees F., with a rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
- Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
- Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
