Apple Honey Challah Recipes

APPLES AND HONEY CHALLAH

Steps:

• If you are using a bread machine: 1. Combine water, oil, honey, 1 beaten egg, apples and salt (in that order) in the bread machine 2. Add flour, make a well in the middle and add the yeast and sprinkle some more flour on top 3. Set the machine to dough setting and turn it on 4. Once the dough has approximately tripled in size, divide it in half 5. Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center) 6. Pre-heat oven at 350F 7. Using a pastry brush, gently "paint" the Challah with the remaining beaten egg 8. Mix cinnamon and sugar and sprinkle over Challah 9. Cover with a clean kitchen towel and let sit for about 30 minutes 10. Bake for 30-35 minutes until golden brown (a tooth pick inserted should come out) ENJOY! from May I Have That Recipe If you are making it by hand: 1.Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams 2.In a large bowl combine flour, salt and chopped apples 3.In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg 4.Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes 5. Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple in size 6."Punch" dough and divide it in half 7. Follow steps 5-10 above

APPLE-HONEY CHALLAH

Steps:

• Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.
• Transfer dough to buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
• Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
• Preheat oven to 375 degrees, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
• Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
• Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.

APPLE-HONEY CHALLAH

Steps:

• Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and the egg yolks, yeast and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.
• Transfer dough to a buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
• Turn dough out onto a floured surface. Pat into an 8 1/2-inch x 14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
• Preheat oven to 375 degrees F., with a rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
• Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
• Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.

HONEY CHALLAH

Steps:

• In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.