Pumpkin Challah Recipes

PUMPKIN CHALLAH

Pumpkin Challah image

Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 11

Ingredients

2 1/2 teaspoons active dry yeast, (1 1/2 packages)
1 cup warm water (100 degrees to 110 degrees)
3/4 cup egg yolks, (11 to 12 large eggs), plus 1 large egg yolk for glaze
1 tablespoon salt
2 tablespoons canola oil, plus more for bowl
1/4 cup honey
2 cups homemade Pumpkin Puree, or one 15-ounce can
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
8 cups all-purpose flour, plus more for dusting

Steps:

Proof the yeast: Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit until mixture becomes foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks with remaining 1/2 cup warm water. In a medium bowl, combine salt, canola oil, honey, pumpkin, cinnamon, ginger, and allspice. Replace paddle attachment with dough-hook attachment, and add the pumpkin mixture to the mixer bowl; combine. Add the yeast mixture, stirring until combined.
Slowly add flour, 1 cup at a time, until all the flour is incorporated into dough. Transfer the dough to a lightly floured work surface, and knead the dough by hand for 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface, punch down the dough, and then form it into two 8-inch loaves. Place the loaves on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about 1 hour.
While the dough is rising, heat the oven to 350 degrees. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze, and bake until golden brown, about 50 minutes. Let cool on a wire rack, and serve.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Cornbread and Pumpkin Challah Stuffing with Dried Fruit image

An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) butter, melted, plus more for casserole
1 recipe Cornbread, day old, cut into 1-inch cubes
1 loaf Pumpkin Challah, day old, cut into 1-inch cubes
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried figs, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Pinch of freshly ground black pepper
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.

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Let's start with the yeast! Place it in a large mixing bowl for a stand mixer and whisk with warm water and 1 teaspoon sugar (that helps activate the yeast). Let yeast stand until it foams and puffs up, about 10 minutes. If it doesn’t get foamy, your yeast is bad or the water wasn't the right temperature, so try again!
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Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it has at least doubled in size, about 2-3 hours. I put mine on top of a oven heated to the lowest temperature.
Now, time to braid! Place the dough on a lightly floured surface and punch down. To make 2 challot, divide the dough in half, and keep one half covered. Divide each half into three equal pieces, and stretch out into three strands.

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