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+ servings
Pumpkin Challah Bread on white cloth

Pumpkin Challah Bread

Author Rachel
Prep Time 20 minutes
Cook Time 25 minutes
Resting time about 3 hours
Yield 1 loaf
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Description

A Pumpkin Challah is the perfect bread to serve on the Jewish high holidays, Thanksgiving, or any chilly autumn Friday night.
Kosher, Pareve

Equipment

Ingredients

The dough:

  • 3 and 1/2 cups (500g) sifted all-purpose flour plus a little more for dusting
  • 1 Tablespoon (10g) active dry yeast
  • 1 large egg at room temperature
  • 3/4 cup (170g) canned pumpkin purée
  • 1/4 cup (60ml) canola oil plus a little more for greasing
  • 1/4 cup (50g) granulated sugar
  • About 1 cup (240ml) lukewarm water you want the water warm. Not hot. Not cold. Not freezing. Just warm.
  • 1/2 Teaspoon salt

For the topping:

  • 1 egg mixed with 1 tablespoon of water
  • A handful of pumpkin seeds
  • 1/2 Teaspoon cinnamon or pumpkin pie spice

Instructions

Bloom the yeast: (It is not necessary to bloom newly purchased yeast. Instead, they can be added directly to the dry ingredients)

    Make the dough:

    • In the bowl of a standing mixer with a dough hook, put flour, sugar, and yeast (or in a large mixing bowl if kneading by hand) and mix on a low speed for about a minute.
    • Add sugar, oil, egg, and pumpkin puree, and mix for one minute.
    • Slowly add water and mix to form the dough .*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
    • Add the salt and knead for 12-15 minutes (It helps the gluten form and the dough to be elastic with better structure). Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
    • Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is sticky and hard to work with, add a tablespoon or two of flour.
    • Grease the dough with a little bit of oil, cover with a kitchen towel, and let the dough rise until doubled (place the bowl somewhere warm).

    Braid the dough:

    • Separate the dough into 3 equal pieces.
    • Roll each piece of dough into a long rope.
    • Gather the ropes and squeeze them together at the very top. Braid the ropes together like when braiding hair and squeeze the ends together when complete.
    • Line a baking sheet with parchment paper and place the Challah on it.
    • Place the pan somewhere warm, cover with a towel, and let it rise until puffed (about an hour).

    Bake:

    • Heat the oven to 400°F/200°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah.
    • Sprinkle on pumpkin seeds and cinnamon.
    • Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. For precise assessment of their doneness, use an instant-read thermometer to measure their internal temperature- it should be around 190°F/90°C when done. Remove the pan from the oven.
    • Cool challah in the pan for at least 10 minutes before transferring to a cooling rack until ready to slice and serve.

    Notes

    Water: Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always make the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and add as needed gradually. The dough should be very soft but not sticky. Dough that lacks liquid will be stiffer and much less comfortable to work with. The water temperature should be warm.
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