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15
Sep
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Pumpkin Challah |
I’d like to say I bake challah at least once every year, it’s my Rosh Hashana tradition. But I only started last year. So I guess now I am two for two. So far so good! Last year I made a basic challah and it really turned out wonderful – soft, doughy, yellow middle and tender, slightly sweet crust. This year, I planned on using the same recipe until I came across Martha Stewart’s Pumpkin Challah. I immediately began thinking of the possibilities of such a unique bread – surely it would make a wonderful french toast, bread pudding, or turkey sandwich.
I set to work with my new stand mixer in order to prepare this for a Rosh Hashana lunch for my mother, brother, fiance, and me. I cut the recipe in half to just make one loaf, and chose to braid it rather than preparing it in loaf form. I was a little skeptical when my yeast-water mixture did not get foamy – maybe my water wasn’t warm enough? I can’t be sure, since I have not made enough yeast breads yet. Mixing and kneading went well; I used the dough hook and just kneaded for a few minutes rather than 8-10 by hand. However, the dough did not rise as well as I expected. I went ahead anyway, since I couldn’t really start over! The end result was a lightly sweet and spiced sturdy bread, denser than a normal challah. It didn’t have that doughy, pull-apart quality that I love about a great challah, but I’m not sure if that is due to the problems I had with rising or if it is just the nature of the recipe. It did prove to be a perfect sandwich bread, but I can’t comment on french toast or pudding, because there was none left! So even though it was not traditional, it was still very well-enjoyed by my family. I’d love to make it again soon and see what other kinds of sandwiches would fit this bread, and hopefully have leftovers for french toast!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
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Elly — September 15, 2007 @ 2:54 am
that is one fantastic looking loaf of challah!
foodette — September 17, 2007 @ 1:18 am
Well, it looks great. I was wondering if you would consider posting your challah recipe from last year. I have only made it twice, too, and have not been as happy with the results as I was hoping. It was fine, but I wanted that really yellow, doughy consistency you wrote about. If you have the time, please email me at blogger dot restaurantreviewworld dot com! Thanks!!!
Emilie — September 17, 2007 @ 5:21 am
Whoa- you made challah too! Didn’t see that until now. I had problems with mine rising, too. It took a long, long time before it was ready to bake. I think my yeast was old. Actually, I know it was old.
Carrie — September 17, 2007 @ 5:09 pm
This looks awesome!!!
Renea — September 18, 2007 @ 2:31 am
That’s a beautiful loaf of challah!
Emilie — April 5, 2011 @ 1:22 am
Whoa- you made challah too! Didn't see that until now. I had problems with mine rising, too. It took a long, long time before it was ready to bake. I think my yeast was old. Actually, I know it was old.
foodette — April 5, 2011 @ 1:22 am
Well, it looks great. I was wondering if you would consider posting your challah recipe from last year. I have only made it twice, too, and have not been as happy with the results as I was hoping. It was fine, but I wanted that really yellow, doughy consistency you wrote about. If you have the time, please email me at blogger dot restaurantreviewworld dot com! Thanks!!!