Apple Challah

From the La times, 1999. The apples can be peel or not peeled. It is up to you.

• Ready In: 3 hrs 55 mins
• Serves: 18
• Yields: 1-2 loaves

Ingredients

• 1  cup water, 110 degrees
• 1  teaspoon sugar
• 1  cup sugar
• 2 (1/4ounce) packets  yeast
• 3  eggs, room temperature
• 1 1⁄2 teaspoons vanilla extract
• 2 1⁄2 teaspoons salt
• 1 1⁄4 teaspoons cinnamon
• 1⁄2 cup  oil or 1⁄2 cup butter, melted
• 2 1⁄2 cups bread flour
• 2 1⁄2 cups  unbleached all-purpose flour
• 3  cups apples, 1/2 inch diced
• 1  egg yolk
• 2 -3  tablespoons sugar, course size for sprinkling
•  nonstick cooking spray

Directions

1. Stir 1 tsp sugar and yeast into warm water in large mixing bowl. Let stand for 2-3 minutes. Add 1/2 cup sugar, 2 eggs, vanilla, salt, 1/4 tsp cinnamon, oil and whisk all together with yeast/water. In a separate bowl, whisk both flours together. Then slowly add flour to egg/yeast mixture until you start to form a stiff dough. Kneed on counter 8-10 minutes add flour as need to form a smooth dough.
2. Place dough in lightly greased bowl and cover lightly with towel, set in warm place. Let stand 45 minutes to 1 hour or until it doubles in size.
3. Meanwhile, place apples in bowl and toss with remaining 1/2 sugar and 1 tsp cinnamon. Prepare egg wash by whisking together remaining whole egg and yolk.
4. Spray 1 (12x5inch) loaf pan generously with nonstick cooking spray. If you do not have a big enough pan, use 2 (9x5inch) loaf pans.
5. Turn dough onto lightly floured surface. Roll out or pat out into large round(about 10 inch across). Press in half the apples. Fold in outer edges or corners of dough over apples(any way you can) and press to seal. Flatten dough slightly and press in remaining apples, folding dough over apples, pressing in any apples that may pop out or you can stick them on dough later on on in pans. Don't worry if apples and sugar start oozing out-it works out in the end. Rest dough 5 minutes on counter.
6. Using shape knife, cut into uneven chunks-about 16 pieces in all. Lay pieces of apple filled dough in prepared loaf pan. Lining bottom first, then gently laying remaining pieces on top, mixing angles of cut chunks. Top with any escaped apple pieces.
7. Spray top of dough with light coating of nonstick cooking spray. Place pan(s) in large plastic bag and seal loosely, or cover with towel. Set in warm place for 45-90 minutes until dough is almost flush with top of pans.
8. Preheat oven to 350 degrees.
9. Remove pans from bag and dab on egg wash as thoroughly and generously as possible. Since dough is not a smooth surface, you may have to drizzle it and then dab, rather than painting it on. Sprinkle with course sugar.
10. Bake at 350 degrees until well browned, 50-55 minutes. Cool in pan 10 minutes before removing and cooling on wire rack. Pull apart or slice to serve.