PUMPKIN CHALLAH BREAD

 

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PUMPKIN CHALLAH BREAD

After making pumpkin pie we noticed we still had a crap load of pumpkin puree leftover.  what to do, what to do?  So we knocked up this totally delicious Pumpkin Challah Bread.  Soft, fluffy and incredibly tasty this is the perfect bread for this time of year.  Fun to make too.  If your planning on making your own pumpkin puree check out the Pumpkin Pie recipe for the deats.

Ingredients

  • 2 tsps active dry yeast
  • 120 ml warm water
  • 100 g granulated sugar
  • 250 g pumpkin puree
  • 60 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1½ teaspoons salt
  • 3 eggs
  • 500 g plain flour
  • seeds your choice; pumpkin, sesame, poppy

Instructions

  1. Start by activating the yeast by adding to a stand mixer bowl with warm water and 1 teaspoon sugar. After about 5 to ten minutes the yeast should be puffy and foamy and smelling beery.

  2. Use the whisk attachment for the stand mixer, mix in the remaining sugar, spices, pumpkin, oil, vanilla, 1 egg and 1 egg yolk into the yeast. 

  3. Switch to the dough hook attachment and add the salt, then gradually add the flour on a medium speed. Keep an eye on the consistency and add flour until the texture is soft, smooth and slightly tacky. Mix for about 5-10 minutes. 

  4. Place the dough in a bowl greased with oil and cover. Leave it in a warm place until it has at least doubled in size, about 2-3 hours. 

  5. Time to plait your bread! Place the dough on a lightly floured surface and give it a good punch down. Divide the dough into three equal pieces, and stretch out into three equal sized strands.

  6. Secure the three strands at one end and plait until you reach the other end. Tuck the ends underneath the dough to secure.

  7. Carefully place the loaf on a baking sheet covered with greaseproof paper. Cover lightly with cellophane, and let it rise again for 1 ½ hours or until more than doubled in size.

  8. Preheat the oven to 180C. Too - if you have a bread baking function then use it - the result is a wonderful crusty exterior. Use the final egg to egg wash the dough and top with seeds.

  9. Bake for 30-35 minutes, or until golden brown.  If the challot start to brown too fast, cover with foil until done.

  10. Enjoy with a thick coat of butter and a nice cup of tea!