pumpkin challah
This year the pumpkins that I planted in my garden really took off. So, I have had an abundance of pumpkins to cook with. I found this recipe in The Bread Lover's Bread Machine Cookbook. It is so delicious and beautiful. You really don't need a bread machine to make it. IN this recipe the bread machine just does the mixing and rising then you take it out braid it and bake in your regular oven. So, you could do the mixing and rising by hand if desired.
prep time
2 Hr
cook time
45 Min
method
---
yield
2 braided loaves
Ingredients
- 1/2 cup water
- 3/4 cup pumpkin puree
- 3 - large eggs
- 3 tablespoons light brown sugar
- 3 tablespoons canola oil
- 4 2/3 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon gluten
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- 2 1/2 teaspoons saf yeast
- 1 - egg white beaten with 1 tablespoon water, for glaze
How To Make pumpkin challah
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Step 1Place all ingredients in your bread machine pan according to the manufacturer's instructions. Program for dough cycle and press start.
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Step 2Line a large baking sheet with parchment paper. When the dough is finished in the machine, turn it out on a lightly floured work surface and divide into 6 equal portions. Roll each portion into a fat cylinder, about 12 inches long and tapered at each end. Braid three ropes together and transfer to the parchment paper. Pinch the ends of the braid and tuck under. Repeat with the other three ropes. Cover loosely with plastic wrap and let rise at room temperature for 45 minutes.
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Step 3Next, brush the tops of each loaf with the egg white & water glaze. Bake in middle of the oven at 350F for 40- 45 minutes, or until the loaves are golden brown and sound hollow when you tap on them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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