Recipe provided by Red Star® Yeast
- 2 packages (4 1/2 teaspoons) RED STAR® Platinum Superior Baking Yeast®
- 2/3 cup warm water (110° to 115°F)
- 1 teaspoon granulated sugar
- One 15 oz can of pumpkin puree
- 12 large egg yolks
- 1 tablespoon salt
- 1/2 cup maple syrup
- 1 tablespoon olive oil
- 1 1/2 tablespoons pumpkin pie spice
- 8 to 10 cups bread flour
- Additional 4 egg yolks to brush finished loaves
- Sesame seeds for topping (optional)
- In a small mixing bowl combine yeast, water and granulated sugar. Give a quick stir, and allow to sit for about 5 minutes or until the yeast becomes nice and foamy.
- Mix yeast mixture together with pumpkin puree, egg yolks, salt, maple syrup, olive oil, pumpkin pie spice and 7 cups of bread flour.
- Add in additional flour 1/2 cup at a time until the dough is no longer sticky.
- Pour dough out onto a floured surface, and start to knead the dough, adding more flour as needed until the dough is nice and elastic. About 6-8 minutes.
- Place dough into a greased mixing bowl and allow to rise until it has doubled in size, about 15 - 30 minutes.
- Once dough has doubled. Pour out onto a floured surface again.
- Cut the dough in to 4 pieces.
- Pick one piece to start working with, and then cut that into 6 equal pieces.
- Roll each of the 6 pieces into a "snake", they should be about 1/2 to 1- inch thick.
- Weave the pieces together (3 horizontal, 3 vertical), and then braid the four corners, tucking the ends in creating a round braided loaf. Repeat the weaving/braiding process with the remaining 3 loaves.
- Place each loaf in a greased baking dish (or glass pie dish).
- Heat oven to 350°F while you set the braided loaves aside to rise until they double in size.
- Once the bread has finished rising, brush each one with one egg yolk and then sprinkle with sesame seeds.
- Bake for about 40 minutes or until they are golden brown.
- Enjoy warm, and share the baked goodness with someone you love! Yield: 4 loaves
Reviews for Pumpkin Challah
"Only had all-purpose flour, but bread turned out terrific. Nice and moist. I also cut the spice down to 2 teaspoons. Served with a turkey dinner and leftover bread was perfect for french toast. Baked a loaf in a pie plate and the rest were free-form long loaves baked on sheet pan."