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Apples and Honey Challah

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A unique twist on the classic Jewish bread, infused with the natural sweetness of honey and dried apples, offering a soft, slightly sweet, and aromatic loaf.

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)

Instructions

  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.

Notes

If you prefer a sweeter challah, sprinkle a cinnamon-sugar mixture on top before baking.

This dough can be made ahead of time and refrigerated after the first rise.

For a vegan option, replace eggs with a flaxseed mixture and use plant-based oil.

Feel free to experiment with other dried fruits or nuts to change the flavor profile.

If you can’t find dried apples, raisins or cranberries make a great substitution.

Nutrition

Find it online: https://justsosavory.com/apples-and-honey-challah/