 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
A combination of decadent challah braid recipes found on Baking and Books ( /2007/09/09/apple-honey-challah/), this is rich, sweet and very eggy with a hint of fruity tang from dried apples. Read more ... the perfect combination! Ingredients:
1/2 cup warm water |
1/2 tbsp active dry yeast |
1 tbsp granulated sugar |
1 cup warm milk |
2 eggs |
2 tbsp vanilla |
3 tbsp unsweetened applesauce |
1 tbsp olive oil |
3 tbsp honey |
2 cups kamut flour |
1 tsp vital wheat gluten (optional) |
1/2 tsp salt |
1 tsp cinnamon |
1/4 tsp nutmeg |
2 cups flour |
1/2 cup diced dry apples |
1 egg white (for egg wash) |
Directions:
1. In a large bowl combine the water, yeast, and sugar. Allow to stand 10 minutes.
2. Beat in the milk, eggs, vanilla, applesauce, oil and honey.
3. Stir in Kamut flour, followed by gluten, salt, cinnamon and nutmeg.
4. Gradually begin beating in remaining flour, alternating with the apple pieces, until the dough clears the sides of the mixing bowl and is almost too stiff to mix (it will be too stiff if you are doing this by hand).
5. Turn the dough out onto a lightly floured surface and knead about 5 minutes.
6. Place the dough in a greased bowl, turning to coat.
7. Cover and allow it to rise until doubled in bulk, about 2 hours.
8. Preheat oven to 350F, line a baking sheet with parchment paper.
9. Deflate the dough, and turn it out onto a lightly floured surface. Knead briefly and braid as desired.
10. Place the braided dough on your baking sheet, cover loosely and let rise 1 hour.
11. Brush the dough with egg white.
12. Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom.
13. Transfer it to a baking rack to cool.
|
|