This bread works for just about any occasion. It has a great pumpkin flavor but it isn’t overpowering. The extra pieces, if there are any, make great croutons.
Yield=two large loaves.
8 cups flour
2 1/2 tsp yeast
1/2 tsp allspice (I used ground allspice berries)
1/2 tsp ginger
1 tsp cinnamon
1 cup warm water (100 degrees)
3/4 cup egg yolks (between 10-12 eggs)
2 Tbl canola oil
1/2 cup honey
15 oz. pumpkin puree (if using canned pumpkin 15 oz. is a full can)
1 Tbl salt
1/4 tsp Ascorbic Acid (this will help your bread stay mold free–it is optional but it works)
Combine dry ingredients in a bowl and wisk together
Combine all wet ingredients in a bowl and wisk together
Mix dry and wet ingredients and let sit for 15 minutes. This allows for autolyse (the flour to hydrate).
Kneed for 5-8 minutes by hand or 3 minutes with a stand mixer. Your dough should pass the windowpane test.
Place dough into a covered oiled bowl and let double, about an hour.
Scale and cut dough into two pieces. Put one piece back into your covered bowl. You will now be braiding your challah. This is the best part, because challah dough is incredibly easy to work with, all those egg yolks. Braiding dough is the same as braiding hair. The diagram on this page explains two different ways to braid and it gives instruction on how to do a 6-strand loaf. Challah is very forgiving when it comes to handling so don’t fret about getting it right the first time.
Proof for 1 hour, aka let sit out, or refridgerate overnight in a plastic bag. Before placing challah in the oven glaze with an egg wash. Egg wash=1 egg plus 1 Tbl water mixed together.
Bake at 350F for 50 minutes. Let cool for 1 hour before cutting.
I sprinkled mine with poppy seeds
