Pumpkin Challah

Name: Pumpkin Challah
Yield: Makes 2 braided loaves
Ingredients: 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; ¼ teaspoon ground cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ground ginger; 1 egg white beaten with 1 tablespoon water, for glaze; 1 egg white beaten with 1 tablespoon water, for glaze; 1 egg white beaten with 1 tablespoon water, for glaze; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 3 large eggs; 3 tablespoons light brown sugar; ½ cup water; ¾ cup canned pumpkin puree; 4⅔ cups unbleached all-purpose flour; 2 teaspoons salt; 3 tablespoons walnut or canola oil; 3 tablespoons walnut or canola oil

Preparation info

Makes
2
braided loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

You can make this egg bread with any type of winter squash puree, but canned pumpkin is best since it is very thick and rich-flavored. This is a totally untraditional challah, but it is great for holiday dinners. Serve it with a savory butter for dinner, use it to make sandwiches with leftover turkey.

Ingredients

1½- or 2-pound-loaf machines

½ cup water
¾ cup canned pumpkin puree
3

Dinner
Bread
Leftovers
Vegetarian

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be firm, pliable, and smooth.
Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured wo