Home Bread-Bakers v110.n018.2
[Advanced]

Harvest Apple Challah

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 06 Jun 2010 16:05:51 -0700
v110.n018.2
                            Harvest Apple Challah

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads                          Ethnic
                  Fruits                          Grains
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          DOUGH:
       1/2           cup  lukewarm water -- (4 oz)
    6        tablespoons  vegetable oil -- safflower preferred, (2 5/8 oz)
       1/4           cup  honey -- (3 oz)
    2              large  eggs
    4               cups  King Arthur Unbleached All-Purpose Flour -- (17 oz)
    1 1/2      teaspoons  salt
    1         tablespoon  instant yeast
                          APPLE FILLING:
    2                     apples -- (3/4 lb) med-to-lg, NOT peeled; 
cored and diced in 3/4" chunks
       1/2      teaspoon  ground cinnamon
    1 1/2           cups  granulated sugar
                          GLAZE:
    1              large  beaten egg -- with
    1         tablespoon  water
                          coarse white sugar -- optional

Hands-on time: 35 mins. to 45 mins.
Baking time: 55 mins.
Total time: 4 hrs 30 mins. to 4 hrs 40 mins.
Yield: One 9" round challah, about 16 servings

1) To make the dough: Combine all of the dough ingredients and mix 
and knead them, by hand, mixer, or bread machine, until you have a 
soft, smooth dough.

2) Allow the dough to rise, covered, for 2 hours, or until it's puffy 
and nearly doubled in bulk. If you've made the dough in a bread 
machine, allow it to rise in the machine for an extra hour after the 
dough cycle is completed.

3) Lightly grease a 9" round cake pan that's at least 2" deep. Or 
grease a 9" or 10" springform pan.

4) Toss the apple chunks with the sugar and cinnamon.

Yield: One 9" round challah, about 16 servings

5) Gently deflate the dough, transfer it to a lightly greased work 
surface, and flatten it into a rough rectangle, about 8" x 10".

6) Spread half the apple chunks in the center of the dough.

7) Fold a short edge of the dough over the apple to cover it, patting 
firmly to seal the apples and spread the dough a bit.

8) Spread the remaining apple atop the folded-over dough.

9) Cover the apples with the other side of the dough, again patting 
firmly. Basically, you've folded the dough like a letter, enclosing 
the apples inside.

10) Take a bench knife or a knife, or even a pair of scissors, and 
cut the apple-filled dough into 16 pieces. Cut in half, then each 
half in halves, etc. This will be very, VERY messy; the dough is 
slippery, apples will fall our, sugar syrup will ooze... it's not 
pretty. Don't worry, and don't stress about making all the pieces the 
same size.

11) Lay the dough chunks into the pan; crowd them so that they all 
fit in a single layer (barely). Lots of apple chunks will fall out 
during this process; just tuck them in among the dough pieces, or 
simply spread them on top.

12) Cover the challah gently with lightly greased plastic wrap or a 
proof cover, and allow it to rise for about 1 hour, until it's a 
generous 2" high. It should just crest the rim of a 9" round cake 
pan. Towards the end of the rising time, preheat the oven to 325F.

13) Whisk together the egg and 1 tablespoon water. Brush the dough 
with the egg mixture, and sprinkle heavily with the coarse sugar, if 
desired. If you're going to drizzle with honey before serving, omit the sugar.

14) Place the bread in the lower third of the oven. Bake it for 55 
minutes, or until the top is at least light brown all over, with no 
white spots. Some of the higher-rising pieces will actually char; that's OK.

15) Remove the challah from the oven, and after 5 minutes loosen the 
edges and carefully transfer it to a rack.

16) Serve the bread hot, warm, or at room temperature. Drizzle with 
honey just before serving, if desired; or serve with honey for dipping.

Yield: One 9" round challah, about 16 servings

Description:
    "This challah is totally different from the braid or spiral of 
golden bread you're used to. Stuffed with sweetened, cinnamon-scented 
apple chunks, it's prepared like monkey bread. Though the process is 
messy, the result is well worth it!"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 274 Calories; 6g Fat (20.9% 
calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 
40mg Cholesterol; 215mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

NOTES : Tips from our bakers
Be sure to use good-quality honey and oil in this recipe. Since they 
play such a major part, they have to taste good. We prefer safflower 
oil, as it's neutral-flavored. Canola oil can produce off flavors in 
baking, so best not to use it here.