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Pumpkin Challah I (P, TNT)
Source: Martha Stewart's Living
Yield: 4 loaves (12 "slices" each)

2-1/2 teaspoons active dry yeast or 1-1/2 packages
3/4 cup egg yolks (11 or 12 large eggs)
1 large egg yolk for glaze
1 tablespoon salt
2 tablespoons canola oil
1/4 cup honey
15 ounces pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
8 cups all-purpose flour
flour for work surface

Place 1/2 cup warm water in a small bowl, and sprinkle yeast over it. Stir to combine, and let sit about 5 minutes, until mixture becomes foamy.

In bowl of electric mixer, combine the egg yolks with 1/2 cup warm water. In a medium bowl, combine the salt, canola oil, honey, pumpkin, cinnamon, ginger and allspice. Add the pumpkin mixture to the bowl and combine using the dough-hook attachment. Add the proofed yeast, stirring until mixture is combined.

Slowly add the flour, one cup at a time, until all the flour is incorporated into the dough. Transfer the dough to a lightly floured work surface and knead the dough by hand for 10 minutes. Place dough in a oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.

Transfer the dough to a lightly floured work surface, punch the dough, and the form it into two 8" loaves. Place the loaves on a baking sheet lined with parchment paper, cover with kitchen towel and let rise until doubled in size, about 1 hour.

While the dough is rising, heat the oven to 350°F. Mix remaining egg yolk with 1 tablespoon water. Brush the loaves with the egg glaze and bake until golden brown, about 50 minutes. Let cool on a wire rack.

Poster's Note:
I found this in Martha Stewart's Living. I like my challah sweet, so I increased the honey to 1/2-3/4 cup. I felt that the spices could also be enhanced (probably 1/4 tsp. each). I did not use so many egg yolks; I loosely separated the eggs not being too careful if some white mixed in with the yolk.

I made four loaves from this recipe and they were still pretty large.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: 104 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 18g Carbohydrate; 51mg Cholesterol; 136mg Sodium