kima
12-12-2002, 05:08 PM
I got Marcy Goldman's wonderful book A Treasury of Jewish Holiday Baking from the library. Now I want it! Does any one have her new book better Baking . her site seems to be down at the moment www.betterbaking.com but it is great! Anyway, I must share this recipe!
I am freezing a loaf for Christmas!
New Year's Apple Challah
You can use almost any apple -a combination of sweet and tart is best. Alternatively, I make this bread with a combination of apples and cranberries, or even add some plumped dried cherries. This loaf works equally well with either the oil or melted, unsalted butter for a slightly more danish tasting loaf. I have also tried this recipe by mounding the chunks in a 10 inch springform pan.
Dough
1 cup warm water
1/2c. plus a pinch of granulated sugar
2 Tbsp. dry yeast
1/2c. vegetable oil or unsalted butter, melted
2 eggs
2 tsp. vanilla extract
2 1/2 tsp. salt
1/2 tsp. cinnamon
5-6 cups bread flour
generously spray one 5x12 inch loaf pan or two 9 by 5 inch loaf pans with nonstick cooking spray. You can use a 10 inch springform pan.
In a large bowl briskly whisk together the water, pinch of sugar and the yeast. Let stand for 5 mins. Briskly stir in the remaining sugar and oil, the eggs,vanilla salt and cinnamon.
Add most of the flour to form a smooth but resilent dough (this is a soft, but elastic bread dough) Add the remaining flour and knead for 8 to 10 minutes.
Shape the dough into a ball, place it in a lightly greased bowl, place the bowl in a plastic bag, and seal loosely. Let the dough rise until doubled (45 to 60 mins)
Apple Mixture:
3 cups coarsely chopped apples
1/2c. granulated sugar
1 Tbsp. fresh lemon juice
1 tsp. cinnamon
Place the apples in a bowl and toss with the remaining ingredients.
Egg Wash:
1 egg beaten
1 tsp. granulated sugar
1-2 Tbsp. coarse sugar for sprinkling
Whisk the above together
Turn the dough onto a lightly flored board androll or pat it into a large round (about 10 inches across). Press in half the apples. Fold the edges of the dough over the apples (in any way you can).
Roll to flatten with a heavy rolling pin (so as to offer more of a surface on which to place the remaining apples). Pat or press the remaining apple into the dough. Bring the edges of the dough over the apples , pressing in any that pop out zzzzzzzzzzzzzzzz9just put them back in or stick them on top of the dough later).
This step will seem messy but it does not matter. The idea is to distribute the apples all over the dough in a random way. Let the dough rest 5 mins. Then, using a dough cutter or sharp knife, cut into randomly shaped chunks-about 16 pieces in all. Lay the pieces of apple-filled dough in the prepared pan, lining the bottom first, then gently laying the remaining pieces on top. Sprinkle with any escaped apple pieces (!).
Alternatively, you can press the dough out to form a large oval or circle and press the apples into the dough. Roll it up, cut it in half and place each half in a9x5 inch pan that has been greased.
dab on the egg wash as thoroughly and generously as possible. Since the dough is not a smooth surface, you will have to drizzle and dab on the glaze rather than paint it on.
Sprinkle with coarse sugar if desired. Place the loaf pan(s) inside a large plastic bag, seal loosely and let the dough rise until almost doubled or until it is puffy and has almost reached the top of the pan (45-90 minutes)
bake for 40 to 45 minutes in a preheated 350 deg. oven until the bread is browned all over. If the top of the bread browns too quickly (and the interior is not done) cover the loaf with a sheet of foil to protect the top crust.
Cool in the pan for 10 mis., then turn out and cool completely on a rack.
Thi is the perfect cross between bread and cake. the velvety slices of vanilla scented challah highlighted by tangy, swet apples. My family loves this. And I did cover the crust for the last 10 minutes. Wow is this delicious!
I am freezing a loaf for Christmas!
New Year's Apple Challah
You can use almost any apple -a combination of sweet and tart is best. Alternatively, I make this bread with a combination of apples and cranberries, or even add some plumped dried cherries. This loaf works equally well with either the oil or melted, unsalted butter for a slightly more danish tasting loaf. I have also tried this recipe by mounding the chunks in a 10 inch springform pan.
Dough
1 cup warm water
1/2c. plus a pinch of granulated sugar
2 Tbsp. dry yeast
1/2c. vegetable oil or unsalted butter, melted
2 eggs
2 tsp. vanilla extract
2 1/2 tsp. salt
1/2 tsp. cinnamon
5-6 cups bread flour
generously spray one 5x12 inch loaf pan or two 9 by 5 inch loaf pans with nonstick cooking spray. You can use a 10 inch springform pan.
In a large bowl briskly whisk together the water, pinch of sugar and the yeast. Let stand for 5 mins. Briskly stir in the remaining sugar and oil, the eggs,vanilla salt and cinnamon.
Add most of the flour to form a smooth but resilent dough (this is a soft, but elastic bread dough) Add the remaining flour and knead for 8 to 10 minutes.
Shape the dough into a ball, place it in a lightly greased bowl, place the bowl in a plastic bag, and seal loosely. Let the dough rise until doubled (45 to 60 mins)
Apple Mixture:
3 cups coarsely chopped apples
1/2c. granulated sugar
1 Tbsp. fresh lemon juice
1 tsp. cinnamon
Place the apples in a bowl and toss with the remaining ingredients.
Egg Wash:
1 egg beaten
1 tsp. granulated sugar
1-2 Tbsp. coarse sugar for sprinkling
Whisk the above together
Turn the dough onto a lightly flored board androll or pat it into a large round (about 10 inches across). Press in half the apples. Fold the edges of the dough over the apples (in any way you can).
Roll to flatten with a heavy rolling pin (so as to offer more of a surface on which to place the remaining apples). Pat or press the remaining apple into the dough. Bring the edges of the dough over the apples , pressing in any that pop out zzzzzzzzzzzzzzzz9just put them back in or stick them on top of the dough later).
This step will seem messy but it does not matter. The idea is to distribute the apples all over the dough in a random way. Let the dough rest 5 mins. Then, using a dough cutter or sharp knife, cut into randomly shaped chunks-about 16 pieces in all. Lay the pieces of apple-filled dough in the prepared pan, lining the bottom first, then gently laying the remaining pieces on top. Sprinkle with any escaped apple pieces (!).
Alternatively, you can press the dough out to form a large oval or circle and press the apples into the dough. Roll it up, cut it in half and place each half in a9x5 inch pan that has been greased.
dab on the egg wash as thoroughly and generously as possible. Since the dough is not a smooth surface, you will have to drizzle and dab on the glaze rather than paint it on.
Sprinkle with coarse sugar if desired. Place the loaf pan(s) inside a large plastic bag, seal loosely and let the dough rise until almost doubled or until it is puffy and has almost reached the top of the pan (45-90 minutes)
bake for 40 to 45 minutes in a preheated 350 deg. oven until the bread is browned all over. If the top of the bread browns too quickly (and the interior is not done) cover the loaf with a sheet of foil to protect the top crust.
Cool in the pan for 10 mis., then turn out and cool completely on a rack.
Thi is the perfect cross between bread and cake. the velvety slices of vanilla scented challah highlighted by tangy, swet apples. My family loves this. And I did cover the crust for the last 10 minutes. Wow is this delicious!