23 Nov PUMPKIN CHALLAH

Since Chanukah starts Sunday after Thanksgiving why not switch up

your challah and make a Pumpkin challah it’s a delicious autumnal

challah dough

INGREDIENTS:

1 tablespoon active dry

yeast

1/2 cup luke-warm

water

1 cup pumpkin puree (8

oz.)

3 eggs

6 Tbsp melted margarine

1/3 cup sugar

1 tablespoon salt

5 cups bread flour

DIRECTIONS:

1. In a large bowl, whisk together the yeast, water, pumpkin, eggs, margarine,

sugar and salt. Stir in the  our a cup at a time, until a shaggy dough

forms. Turn out onto a lightly  oured surface and knead for about 10

minutes, adding just enough  our to keep the dough from sticking to your

hands and the surface, until the dough feels smooth and springy. Or mix as

you usually do in the mixer. Place in a lightly oiled bowl or container, cover

with a lid or plastic wrap, and let rise in a warm place until doubled in bulk,

about 2 hours.

2. Divide dough into 6 balls weighing about 8oz each

3. Braid, egg wash and let rise 30 minutes

4. Bake in 350 oven for 35-40 minutes

** If you want to take “challah” recipe needs to be tripled to use 15 cups of bread  our.

(5 lbs)