Pumpkin Challah
Author: 
 
Makes 1 large or 2 small loaves. Add raisins if you wish, or sprinkle with sesame seeds or poppy seeds before baking.
Ingredients
  • ¾ cup warm water
  • a pinch of sugar
  • 1 package active dry yeast
  • 1 cup solid pack pumpkin
  • 2 eggs plus 1 yolk, divided (extra yolk is for glazing bread)
  • ¼ cup refined (no flavor) coconut oil, melted (or you can use a mild cooking oil)
  • 5 cups all-purpose flour
  • ¼ cup brown sugar, firmly packed
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 teaspoon pumpkin pie spice
Instructions
  1. In a small bowl, combine the warm water and sugar. Add yeast and let sit until frothy - about 5 minutes.
  2. In a large bowl (a stand mixer with a dough hook is recommended) combine pumpkin, 2 eggs, and melted coconut oil.
  3. Add yeast mixture, flour, brown sugar, white sugar, salt, and pumpkin pie spice. Knead by machine for 5-6 minutes, or by hand on a floured surface for 7-8 minutes.The dough should be soft and slightly tacky. It may leave streaks on the side of the bowl, which is okay. If it's really sticky, add a little more flour.
  4. Place dough in greased bowl, turning once to coat the dough. It should feel pillowy soft. Cover and allow the dough to rise until doubled, 60-90 minutes.
  5. Punch dough down lightly, divide into 4 equal parts, and roll each into a 24-inch rope. (If making 2 smaller loaves, divide into 8 equal parts and roll each into a 14-inch rope.)
  6. Pinch the 4 ropes together at one end, separating each rope slightly. When you're braiding, remember that whichever rope is on the left is always #1, and whichever is on the right is always #4. Braid! (But not too tightly.)
  7. Put #1 over #3
  8. Put #2 over #3
  9. Put #4 over #2
  10. Repeat until finished. Pinch the ends together and tuck under.
  11. Place on parchment covered baking sheet, cover with damp cloth and allow bread to rise until doubled - about 90 minutes.
  12. Heat oven to 350 F.
  13. Whisk egg yolk with 1 teaspoon water. Brush generously over entire challah.
  14. Bake for approximately 40 minutes, until bread is deep golden brown and sounds hollow when tapped.
  15. Cool on a rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6008