Autumn Apple Challah Bread

As summer winds to a close, the pickings for baking with fresh fruits are getting slimmer. Before most sweet ingredients revert to frozen offerings for the cold, dark winter (when tasty treats are sorely needed!), I am trying to bake as many of my bookmarked dishes as I can.

Feast your eyes on this ode to fall, duplicated identically to the King Arthur Harvest Apple Challah, with subs for certain, branded ingredients.


1/2 cup lukewarm water

6 tbsp vegetable oil

1/4 cup honey

2 large eggs

4 cups all purpose flour

1 1/2 tsp salt

1 tbsp instant yeast

Apple Filling

2 large apples, not peeled, cored and diced into chunks

1/2 tsp ground cinnamon

¼ cup granulated sugar


1 large egg beaten with 1 tbsp water


-combine all the dough ingredients in the bowl of your mixer and mix with the dough hook until dough is soft and smooth

-allow the dough to rise, covered in a warm spot, for 2 hours (until nearly doubled in bulk)

-lightly grease a 9″ or 10″ springform pan

-prepare the apple filling by tossing the apple chunks with the cinnamon and sugar, allowing juices to develop

-gently deflate the dough and transfer it to a greased or floured work surface, flattening into a rectangle, about 2″ thick

-spread half the apple filling in the center of the dough

-fold a short edge of the dough over the apples to cover, patting the edges firmly to seal

-spread the remaining apples on top of the folded over dough and cover with the other side of the dough (dough has been folded in thirds like a letter)

-use a sharp knife to cut the apple-filled dough into 16 pieces – this will create a huge mess, apples falling out, juices running, don’t be frightened!

-lay the dough chunks in the pan, crowding them so they form a single layer, tuck any stray apple chunks in amongst the dough, or spread them on top to bake

-cover the challah gently with plastic and allow it to rise for 1 hour

-preheat oven to 325 F

-whisk together the egg and water to make the glaze, brush the dough liberally with mixture

-bake the bread for 55 minutes (or until top is lightly brown all over) in the lower third of the oven

-remove the challah from the oven and allow to stand for 5 minutes before transferring from the pan to a wire rack

-serve the bread warm with a drizzle of honey over it

Sweet Apple Challah

Sweet Apple Challah



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