{"id":6008,"date":"2017-10-09T08:56:38","date_gmt":"2017-10-09T15:56:38","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6008"},"modified":"2017-10-09T08:56:38","modified_gmt":"2017-10-09T15:56:38","slug":"pumpkin-challah","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6008","title":{"rendered":"Pumpkin Challah"},"content":{"rendered":"

\"\"What a satisfying nod to “Pumpkin Everything” season this glossy challah bread is! Pumpkin puree enhances the slightly sweet, subtly spiced dough, assuring it a place of honor at any table. Seriously, it will steal the show!<\/p>\n

And I have to tell you, Pumpkin Challah makes the ultimate French toast. Drizzle it with maple syrup and dig in.\"\"<\/p>\n

You know I love to play with my food, right? I thought a 4-rope braid would be difficult to do, but it really wasn’t. There are lots of videos on the Internet, but you probably won’t need one. Here’s a nice tutorial from Baking Bites<\/a>.<\/p>\n

Basically, if you think of your ropes as always being numbered (starting from the left) 1,2,3, and 4, it will go like this:
\n1 over 3
\n2 over 3
\n4 over 2
\nRepeat until you run out of dough. Just remember: no matter what, #1 is always the rope on the left and #4 is always the rope on the right.\"\"<\/p>\n

\"\"

. . . and back to 1 over 3. Keep going until you run out of dough.<\/p><\/div>\n

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Pinch the ends and tuck under. Let rise under a damp cloth until doubled.<\/p><\/div>\n

I’m going to get all wild and go for the 5 rope version next time. No guts, no glory!<\/p>\n

Challah is a fairly rich dough, so it can take a little longer to rise than most recipes. Count on 90 minutes instead of the standard hour for each rise. Be patient; the wait is worth it.<\/p>\n

Note: I kept this as simple as possible, but you might want to add raisins to the dough just before you put it in the bowl to rise. And, of course, poppy seeds or sesame seeds on the top before baking is traditional. I just wanted to see it in its shining glory, unadorned.<\/p>\n

I cut back on the sugar a little for this recipe because my first try seemed sweet\u2014like those lovely Hawaiian rolls. If that’s what you’re looking for, add an additional 1 tablespoon of sugar. I won’t tell!<\/p>\n

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Pumpkin Challah<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Makes 1 large or 2 small loaves. Add raisins if you wish, or sprinkle with sesame seeds or poppy seeds before baking.<\/div>\n
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Ingredients<\/div>\n