“It’s Challahween” Recipe
Turns out Halloween falls on a Saturday this year, so if you feel like adding a little pumpkin spice to your Shabbat and calling it “Challaween”, then here’s the perfect recipe for some seriously tasty pumpkin challah bread.
Cook Time: 2h 30min | Makes 12 Servings
- 1/2 cup warm water (about 100 degrees)
- 1 1/2 packages active dry yeast
- 3 cups white flour
- 1 cup whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 egg + 1 egg yolk for the dough and 1 egg for the glaze
- Mix the yeast and hot water in a bowl and leave it for 10 minutes to dissolve.
- Meanwhile, mix the flours, pumpkin pie spice and salt in a large bowl.
- In the bowl with the water and yeast, whisk in pumpkin puree, 1 egg and 1 egg yolk, oil, and honey.
- Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour if your dough is sticky.
- Knead dough for 5-10 minutes, then put it in a bowl, cover it with plastic, and leave it in a warm place to rise for about an hour and a half (until it’s tripled in size)
- Form dough into a braided challah. Click here for a quick tutorial on how to braid challah.
- Put challah on parchment paper and cover with plastic wrap for 45 minutes until it doubles in size again. While it is rising, pre-heat oven to 350°F.
- Brush challah with an egg yolk wash and bake for 35 minutes until golden brown.
– Recipe courtesy of ReformJudaism.org