Welcome to the Free Recipe of the Month!
Don't forget the Free Recipe of the Month changes each month so be sure to get the current free recipe while it's fresh from the oven!
This month's Free Recipe is Sweet Pumpkin Challah.
Sweet Pumpkin Challah
Who can resist this very autumn-themed challah which is as gently sweet as it is gently spiced. Add cranberries if you like and top it with chopped pumpkin seeds and sugar if you want to. This recipe also would be appealing as mini-pumpkin breads for Thanksgiving. Serve with cinnamon butter or churned honey. Leftovers would be perfect in a bread pudding.
1 ½ cups warm water
2 tablespoons instant yeast
1 cup pumpkin puree
2/3 cup sugar
2 tablespoons honey
1/3 vegetable cup oil
1-2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
2 ½ teaspoons salt
6-8 cups bread flour
Pumpkin seeds, chopped
In a large mixer bowl, briskly whisk together the water and yeast. Then, stir in the eggs, pumpkin puree, sugar, oil,, pumpkin spice, cinnamon, and salt. Add most of the flour to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead on slow speed, 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.
On a floured board, gently deflate the dough. Divide into three strands or ropes and braid together as for a three braided challah. Stack two baking sheets together and line the top one with parchment paper. Place the bread on this and brush with egg wash. Cover with a large plastic bag and let rise until almost doubled in size, 45-90 minutes.
Preheat oven to 350 F. Brush again with egg wash and generously sprinkle on chopped pumpkin seeds and sugar, if desired.
Bake until bread is browned and seems done (hard to tell because the dough is dark in color), about 40-55 minutes. Cool at least 20 minutes before serving.
Makes one large (or two medium) breads