Pumpkin Challah

Pumpkin Challah

I am joining a group of some of my favorite bloggers to celebrate autumn with a Fall Harvest Dinner Party hosting by Eileen of The Joy of Caking! As you could probably guess, I just had to bake something spectacular to share with my friends. I finally faced and conquered the 6 strand braided challah, much in part to an on-line video tutorial by Joan Nathan. I can barely braid hair, so this was a huge coup. I enlisted my daughter’s assistance and we both watched the video as I braided and repeated her instructions aloud. I hope the next time is easier! But the results were a spectacular loaf. I’d been curious after seeing a few bloggers share their pumpkin challahs this fall.  I wasn’t sold on a challah full of autumn spices, as I wanted just the earthy sweetness of the pumpkin to shine through…so omitted the cinnamon et al.

Ingredients

  • 1 package active dry yeast (I prefer Red Star brand)
  • ½ cup lukewarm water, divided (approximately 110º)
  • 1 tablespoon plus 1½ teaspoons sugar
  • 2 tablespoons whisked egg (half of one large egg)
  • 3 egg yolks
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • ¼ cup brown sugar
  • 1 cup canned pumpkin
  • 3½-4½ cups all-purpose flour
  • 1 egg yolk
  • 1½ teaspoons water
Read the whole recipe on That Skinny Chick Can Bake