Apple Challah Recipe



  1. 1 c. hot water
  2. 1 c. sugar plus
  3. 1 tsp sugar
  4. 2 pkt dry yeast - (1/4 ounce ea)
  5. 3 x Large eggs room temperature
  6. 1 1/2 tsp vanilla extract
  7. 2 1/2 tsp salt
  8. 1 1/4 tsp cinnamon
  9. 1/2 c. oil or possibly melted butter
  10. 2 1/2 c. bread flour
  11. 2 1/2 c. unbleached all purpose flour - (to 3 c.) Flour for kneading
  12. 3 c. apples in 1/2" dice peeled or possibly unpeeled
  13. 1 x egg yolk Nonstick cooking spray
  14. 2 Tbsp. coarse sugar - (to 3 tbspns) for sprinkling (or possibly use granulated sugar)


  1. Stir together water, 1 tsp.
  2. sugar and yeast in large mixing bowl.
  3. Let stand 2 to 3 min to dissolve yeast.
  4. Briskly stir in 1/2 c. sugar, 2 Large eggs, vanilla, salt, 1/4 tsp.
  5. cinnamon and oil.
  6. Combine flours and stir in sufficient to create stiff dough.
  7. Add additional flour as needed and knead 8 to 10 min to make smooth dough.
  8. Place in lightly greased bowl and insert bowl in large plastic bag and loosely seal, or possibly cover lightly with towel, and set in hot place.
  9. Rest till doubled in size, 45 min to 1 hour.
  10. Meanwhile, place diced apples in medium bowl and toss with 1/2 c. sugar and 1 tsp.
  11. cinnamon.
  12. Prepare egg wash by whisking together remaining whole egg and yolk.
  13. Spray 12- by 5-inch loaf pan generously with nonstick cooking spray.
  14. If you don't have big sufficient loaf pan, use 2 (9- by 5-inch) loaf pans.
  15. Turn dough onto lightly floured board.
  16. Roll or possibly pat out into large round (about 10 inches across).
  17. Press in half of apples.
  18. Mix in outer edges or possibly corners of dough over apples (any way you can) and press to seal.
  19. Flatten dough slightly and press on remaining apples, folding dough over apples, pressing in any apples which may pop out (just stick them on top of the dough later on).
  20. Do not worry if apples and sugar start oozing out - it works out in the end.
  21. Rest dough 5 min on work surface.
  22. Using sharp knife, cut into uneven chunks - about 16 pcs in all.
  23. Lay pcs of apple-filled dough in prepared pan, lining bottom first, then gently laying remaining pcs on top, mixing angles of cut chunks.
  24. Top with any escaped apple pcs.
  25. Spray dough with light coating of nonstick cooking spray.
  26. Place pan(s) in large plastic bag and seal loosely or possibly cover with towel and set in hot place.
  27. Let rise till puffy and almost flush with top of pan, 45 to 90 min, depending on temperature.
  28. Remove from bag and dab on egg wash as thoroughly and generously as possible (since dough is not smooth surface, you have to drizzle and dab on glaze, rather than paint it on).
  29. Sprinkle with coarse sugar.
  30. Bake at 350 degrees till well browned, 50 to 55 min.
  31. Cold in pan 10 min before removing and cooling on rack.
  32. Pull apart bread to serve or possibly cut into slices.
  33. This recipe yields 1 large or possibly 2 smaller loaves, 16 to 18 servings.