Vanilla Apple Challah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
½ cup warm water½ tbsp active dry yeast 1 tbsp granulated sugar 1 cup warm milk2 eggs 2 tbsp vanilla3 tbsp unsweetened applesauce1 tbsp olive oil3 tbsp honey 2 cups Kamut flour1 tsp vital wheat gluten (optional)½ tsp salt 1 tsp cinnamon ¼ tsp nutmeg 2 cups flour1/2 cup diced dry apples 1 egg white (for egg wash)
In a large bowl combine the water, yeast, and sugar. Allow to stand 10 minutes.
Beat in the milk, eggs, vanilla, applesauce, oil and honey.
Stir in Kamut flour, followed by gluten, salt, cinnamon and nutmeg.
Gradually begin beating in remaining flour, alternating with the apple pieces, until the dough clears the sides of the mixing bowl and is almost too stiff to mix (it will be too stiff if you are doing this by hand).
Turn the dough out onto a lightly floured surface and knead about 5 minutes.
Place the dough in a greased bowl, turning to coat.
Cover and allow it to rise until doubled in bulk, about 2 hours.
Preheat oven to 350F, line a baking sheet with parchment paper.
Deflate the dough, and turn it out onto a lightly floured surface. Knead briefly and braid as desired.
Place the braided dough on your baking sheet, cover loosely and let rise 1 hour.
Brush the dough with egg white.
Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom.
Transfer it to a baking rack to cool.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in the milk, eggs, vanilla, applesauce, oil and honey.
Stir in Kamut flour, followed by gluten, salt, cinnamon and nutmeg.
Gradually begin beating in remaining flour, alternating with the apple pieces, until the dough clears the sides of the mixing bowl and is almost too stiff to mix (it will be too stiff if you are doing this by hand).
Turn the dough out onto a lightly floured surface and knead about 5 minutes.
Place the dough in a greased bowl, turning to coat.
Cover and allow it to rise until doubled in bulk, about 2 hours.
Preheat oven to 350F, line a baking sheet with parchment paper.
Deflate the dough, and turn it out onto a lightly floured surface. Knead briefly and braid as desired.
Place the braided dough on your baking sheet, cover loosely and let rise 1 hour.
Brush the dough with egg white.
Bake for 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom.
Transfer it to a baking rack to cool.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 146.6
- Total Fat: 1.9 g
- Cholesterol: 24.3 mg
- Sodium: 18.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.4 g
- Protein: 5.2 g
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