ROSH HASHANAH--New Year's Apple Challah

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* Exported from MasterCook *

 

New Year's Apple Challah

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup warm water

pinch sugar

2 tablespoons dry yeast

1/2 cup sugar

1/2 cup oil (or unsalted melted butter)

2 eggs

2 teaspoons vanilla

2 1/2 teaspoons salt

1/2 teaspoon cinnamon

4 1/2 cups unbleached bread flour -- (4 1/2-5)

apple mixture:

3 cups coarsely chopped apples

1/2 cup white sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

egg wash and garnish:

1 egg - beaten

1 teaspoon sugar

1 tablespoons coarse sugar (optional) for sprinkling -- (1-2)

non-stick cooking spray

 

Generously spray one 5 by 12 inch loaf pan or two 9 by 5 inch loaf pans with

non-stick cooking spray. You may also use a 10 inch spring-form pan.

 

In a large mixing bowl, briskly whisk together the water, pinch of sugar and

yeast. Let stand to allow yeast to swell or dissolve. Briskly stir in the oil

(or melted butter), eggs, vanilla, salt and cinnamon. Add most of flour to form

a smooth but resilient dough (a soft but elastic bread dough). Add additional

flour and knead - 8-10 minutes.

 

Shape dough into a ball and place in a lightly greased bowl and place this in a

plastic bag and seal loosely. Let rise until doubled, about 45 to 60 minutes.

 

Meanwhile, prepare apples. Place in a medium sized bowl and toss with sugar,

lemon juice and cinnamon. Prepare egg wash by whisking together the egg and

sugar.

 

Preheat oven to 350 F.

 

Turn dough out onto a lightly floured board. Roll or pat out into a large round

(about 10 inches across). Press in half of the chopped apples. Fold in edges of

dough over apples (in any way you can). Roll to flatten with a heavy rolling pin

(this flattens the dough so as to offer more of a surface on which to place

remaining apples). Pat or press remaining apples on dough. Bring edges of dough

over, pressing in apples that may pop out. The idea is to distribute the apples

over the dough in a random way.

 

Let the dough rest five minutes. Then, using a dough cutter or sharp knife, cut

into odd shaped chunks - about 16 pieces in all. Lay pieces of apple-filled

dough in prepared pan, lining bottom first, then gently laying remaining pieces

on top. Top with any escaped apple pieces.

 

Whisk egg wash ingredients together. Dab on egg wash as thoroughly and

generously as possible (since dough is not a smooth surface, you have to drizzle

and dab on the glaze rather than paint it on). Sprinkle with coarse sugar

(optional). Place loaf pan(s) inside a large plastic bag to rise.

 

Let rise until doubled or dough is puffy and has almost reached the top of the

pan - 45 to 90 minutes. Bake 40-45 minutes until well browned. If top of bread

starts browning too quickly (and bread interior is not done), cover lightly with

a sheet of foil to protect top crust.

 

Cool in pan 10 minutes before removing and cooling on a rack.

 

You can use almost any apple in this recipe - a combination of tart and sweet is

best. If apples are new and thin skinned, you can leave the peels on - the

bright red hue bakes up very prettily in the finished loaf.

 

I also make this bread with a combination of apples and cranberries (whole) or

some plumped dried cherries.

 

This recipe works well with oil or melted, unsalted butter (for a danish-like

effect).

 

I have also varied this recipe by mounding the chunks in a ten inch spring-form

pan.

 

Source: http://jewishfood.about.com

 

 

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Per Serving (excluding unknown items): 643 Calories; 10g Fat (13.7% calories

from fat); 20g Protein; 121g Carbohydrate; 9g Dietary Fiber; 374mg Cholesterol;

5461mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 1 Fat; 7

Other Carbohydrates.

 

NOTES : What could be more appealing - a rich challah studded with chunks of

fresh autumn apples. This is the perfect cross between a bread and a cake. The

bottom of the baked bread becomes caramelized with sugar and apple juices.

Leftovers make terrific " apple " French Toast.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0