1 hr 30 mins
This recipe was the featured recipe in an email today from the www.kingarthurflour.com website. "This challah is totally different from the braid or spiral of golden bread you're used to. Stuffed with sweetened, cinnamon-scented apple chunks, it's prepared like monkey bread. Though the process is messy, the result is well worth it!"
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9 inch ...
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FOR THE DOUGH
- 1/2 cup water, lukewarm
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 2 large eggs
- 4 cups all-purpose flour, King Arthur Flour recommended
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
FOR THE APPLE FILLING
- 2 medium apples, medium-to-large, NOT peeled, cored and diced in 3/4-inch chunks
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
FOR THE GLAZE
- 1To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
- 2Allow the dough to rise, covered, for 2 hours, or until it's puffy and nearly doubled in bulk. If you've made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed.
- 3Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan.
- 4Toss the apple chunks with the sugar and cinnamon.
- 5Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10".
- 6Spread half the apple chunks in the center of the dough.
- 7Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.
- 8Spread the remaining apple atop the folded-over dough.
- 9Cover the apples with the other side of the dough, again patting firmly. Basically, you've folded the dough like a letter, enclosing the apples inside.
- 10Take a bench knife or a knife, or even a pair of scissors, and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze -- it's not pretty. Don't worry, and don't stress about making all the pieces the same size.
- 11Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (barely). Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.
- 12Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325°F
- 13Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture, and sprinkle heavily with the coarse sugar, if desired. If you're going to drizzle with honey before serving, omit the sugar.
- 14Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Some of the higher-rising pieces will actually char; that's OK.
- 15Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.
- 16Serve the bread hot, warm, or at room temperature. Drizzle with honey just before serving, if desired; or serve with honey for dipping.
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Nutritional Facts for Harvest Apple Challah
Serving Size: 1 (87 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 212.1
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 1.0 g
- Cholesterol 39.6 mg
- Sodium 232.7 mg
- Total Carbohydrate 34.1 g
- Dietary Fiber 1.4 g
- Sugars 9.4 g
- Protein 4.7 g