Apples and Honey Challah

Why You’ll Love This Recipe

This apples and honey challah is not only delicious but also easy to make. The warm, slightly sweet bread with hints of cinnamon and tender apples makes it a perfect choice for holiday meals, family gatherings, or a comforting snack. The honey adds a subtle sweetness that balances the rich flavors, while the dried apples bring a delightful chewiness to each bite. This version of challah is a delightful change from the traditional recipe and offers a unique texture and flavor profile.

Ingredients

• 1 ⅓ cups warm water
• ½ cup vegetable oil
• ½ cup honey
• 3 eggs (2 beaten together in one bowl, the third in a separate bowl)
• 1 ½ teaspoon salt
• 2 cups organic dried apple rings, chopped (about 4 ounces)
• 5 cups white bread flour
• 3 teaspoons instant yeast
• 2 tablespoons sugar
• ½ teaspoon cinnamon
• 2 tablespoons sesame seeds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine warm water, vegetable oil, and honey. Stir to dissolve the honey into the water.
2. Add the 2 beaten eggs, salt, chopped dried apples, and cinnamon to the mixture. Stir until all ingredients are well combined.
3. In a separate bowl, combine the bread flour, instant yeast, and sugar.
4. Gradually add the dry ingredients to the wet mixture, stirring as you go, until the dough begins to come together.
5. Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. If needed, add more flour, a little at a time, to keep the dough from sticking.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours, or until it has doubled in size.
7. Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into three equal sections and roll each section into a long rope.
8. Braid the three ropes together, pinching the ends to seal. Place the braided loaf onto a greased baking sheet or into a challah pan.
9. Brush the top of the dough with the third egg that you had set aside.
10. Optional: Sprinkle sesame seeds over the top of the challah for added texture and flavor.
11. Cover the loaf and allow it to rise for another 30-45 minutes, until it has puffed up.
12. Preheat the oven to 350°F (175°C).
13. Bake the challah for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
14. Let the challah cool on a wire rack before slicing and serving.

Servings and Timing

• Servings: This recipe yields one large loaf, which can serve 10-12 people.
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 2 ½ – 3 hours (including rising time)

Variations

• Fruit Variation: Try adding raisins, cranberries, or figs in place of or in addition to the dried apples for a different fruity flavor.
• Nutty Touch: Add chopped walnuts or almonds to the dough for a nutty crunch.
• Cinnamon Sugar Topping: For an extra sweet twist, sprinkle a mixture of cinnamon and sugar on top of the challah before baking.
• Vegan Option: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil to make this recipe vegan-friendly.
• Savory Version: Skip the honey and cinnamon, and add garlic or fresh herbs like rosemary or thyme for a savory take on challah.

Storage/Reheating

• Storage: Keep the challah in an airtight container or plastic wrap at room temperature for up to 3-4 days. For longer storage, you can freeze the loaf for up to 3 months.
• Reheating: To reheat, wrap the challah in foil and warm it in a 300°F (150°C) oven for about 10 minutes or until heated through.

FAQs

1. Can I make this recipe without the dried apples?

Yes, you can skip the dried apples if you prefer a more traditional challah, or you can replace them with other dried fruits like raisins or cranberries.

2. Can I use whole wheat flour instead of white bread flour?

Yes, you can substitute some or all of the white bread flour with whole wheat flour, but it may change the texture of the challah, making it a bit denser.

3. Can I make this challah without using eggs?

Yes, you can replace the eggs with flaxseed meal and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg), which will bind the dough together.

4. How can I tell when the challah is done baking?

The challah is done when it’s golden brown on top and sounds hollow when you tap it on the bottom. You can also check the internal temperature—it should be around 190°F (88°C).

5. Can I make this recipe ahead of time?

Yes, you can make the dough in advance and refrigerate it after the first rise. When ready to bake, bring it to room temperature, braid it, and allow it to rise again before baking.

6. Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast, but you will need to dissolve it in the warm water first and let it sit for a few minutes before mixing with the other ingredients.

7. Can I freeze the challah dough before baking?

Yes, you can freeze the dough after the first rise. When ready to bake, thaw it overnight in the fridge, then allow it to come to room temperature and rise again before braiding and baking.

8. Is this challah recipe sweet?

Yes, this challah has a sweet flavor from the honey and dried apples, making it perfect for sweet dishes or as a breakfast bread.

9. Can I use another type of oil instead of vegetable oil?

Yes, you can substitute vegetable oil with canola oil, olive oil, or another neutral oil, depending on your preference.

10. Why do I need to let the dough rise twice?

The first rise allows the dough to develop flavor and structure, while the second rise gives the dough time to expand before baking, ensuring a soft and airy texture in the final loaf.

Conclusion

This apples and honey challah is a delicious and slightly sweet variation of the traditional challah bread. Its soft texture, hints of cinnamon, and chewy apples make it a delightful treat for any occasion. Whether you enjoy it fresh from the oven, toasted with butter, or served alongside a meal, this challah is sure to become a new favorite in your recipe collection!

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