Tuesday, October 23, 2012

Pumpkin Challah: Filled With Fall Flavor

It has been some time since I posted an actual cooking post my blog has been much more lens than culinary but I am trying to snap out of that rut. I had an afternoon at home recently and needed to repot a load of cacti which I had grown from seed and figured proofing some bread while I was working would be a good idea.pumpkin-challah-bread-baking-home-braided


Pumpkin Challah Recipe

I used a recipe from my bread machine cookbook but actually made the bread by hand.
Source: "The Bread Lover's Bread Machine Cookbook," by Beth Hensperger
1/2 cup water
1 cup canned pumpkin puree
3 large eggs
3 tbsp. light brown sugar
2 tbsp. walnut or canola oil
4-1/2 cups bleached all purpose flour
2 tsp. salt
1 tsp. wheat gluten
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon
2-1/2 tsp. yeast
For the bread machine instructions click here.
To make the bread by hand you just follow a standard process for making a challah. I only made three strands in each loaf but you could get adventurous and and do four or six strands.
Simple Bites has a better set if instructions for the method than I could write up… http://www.simplebites.net/how-to-make-pumpkin-challah-recipe/
Here is a great instructional video if you want to do a six braid challah.
And this is what kept me busy while I waiting for the bread to proof.