If you have not had Challah before, DO IT RIGHT NOW. A traditional Jewish sweet bread usually eaten on Fridays and holidays, Challah is delicious on its own or made into french toast the day after. I wanted to try this recipe because instead of raisins, it called for apples! Everyone loves apples at my house! Then there’s the fact that I just love bread. I mean, I REALLY LOVE BREAD. The apples are optional, and quite honestly, you can add whatever you want to the base dough. A few ideas that were kicked around: chives, parmesan and whole roasted garlic cloves. The possibilities are endless with this dough!
Salted butter 1 stick
Bread Flour 3.5 cups
Warm Water (100 degrees) 3/4 cup
Honey 2/3 cup
Eggs (room temperature!) 2
Egg Yolks (room temperature!) 2
Fast Acting Yeast 1 packet
Salt 2 tsp
Apples 1 and 3/4 cups, small diced
- In a sauce pan, over medium heat, melt 4 Tablespoons butter (you are only using half of this for the dough. The rest of it is to brush the top fo the dough at different stages). Cool.
- Combine 2 TBSP melted butter, flour, warm water, yeast, eggs, yolks, 1/3 cup honey and salt in a large bowl. Mix until dough forms then turn onto a lightly floured surface and knead dough until smooth, about 10 minutes.
- Transfer smooth dough into greased large bowl. Brush the top with melted butter and cover with plastic wrap. Let rise until double in size, about 1 and 1/2 hours.
- Turn dough onto floured surface and pat dough out to a rectangle, about 9×14 inches. on 1/3 of the dough, spread a layer of apples, fold 1/3 of dough on top of the apple layer. Spread the rest of the apples on the top layer of dough. Incorporate apples by kneading lightly and form a ball. Place dough back into greased bowl and brush the top with melted butter again. Cover with plastic wrap and let rise again, 1 hour.
- Preheat oven to 375 degrees and make sure rack is in the middle of the oven.
- Turn dough onto floured surface and knead quickly into a ball. Cut into 4 pieces. Roll out each piece of dough to about 13-14 inches. Make a square braid with the dough and pinch the ends.
Again,brush the top with melted butter, cover with plastic wrap and let rise again, about 45 minutes.
7. Heat remaining 4 TBSP butter with 1/3 cup honey and brush half of it onto the whole loaf. Save the other half for the finished loaf. Bake until golden, about 30-35 minutes. Internal temperature should reach 195.
8. Brush Challah with remaining honey butter goo. Let bread cool.