Wednesday, October 12, 2011

Sukkot 5772: Pumpkin Challah Revisited

Revising Pumpkin Challah has been a great pleasure.  I've been working (via Facebook) with Leigh Ann, who has made a few suggestions, and I think we've reached a much more successful product.  Here's an updated ingredient list.  The method is the same as the original recipe.  Changes to the original are in red.

3/4 c water
2 1/2 tsp active dry yeast
1 1/2 tbsp honey
1 egg (Leigh Ann used medium, I used large) plus vegetable oil reaching a total of 1/4 c
3/4 c canned pumpkin
3-4 c flour
1 1/4 tsp salt
2-3 tsp pumpkin pie spice (Leigh Ann = 2, I used closer to 3)

title_pumpkin

Hag Sukkot Same'ah!

3 comments:

  1. I suppose my personal no-blogs-on-Shabbat minhag is out the window today, but I wanted to say I have been baking my way through your blog, or riffing off of your recipes, over the past few weeks. Thank you! Your blog has helped me go from a home cook who had no idea how to make challah (and had murdered several attempted sourdough loaves in the past), to someone who has my fellow congregants at shul asking me when I'm going to bring them one of the finished challot that I keep posting on Facebook!

    This challah was wonderfully savory, even with the changes. Tonight it will accompany coq au vin with figs at a friend's house for havdalah dinner. (I'm trying a bit more honey to sweeten it, to better match the flavor profile of the figs in the coq au vin.) You have me totally hooked on making challah!

    (Also, my partner loves the pizza challah--the second day, we covered it with cheese and sauce, put it in the oven, and made mini pizza challah pizzas!)

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  2. Hey, sorry it took me so long to get back to your comment :) I'm so glad you've been enjoying baking all of these. They're really not so hard, right? I was completely scared of making challah when I first started as well.

    Keep baking and keep me posted if you make anything interested! I'm always happy to have guest posts.

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  3. I wonder if you had any opinion on how this recipe would work if I combined it with my regular egg challah recipe and made a two toned braid....?
    Also, is less than 1/4 cup of oil the ONLY fat in the whole recipe?
    Thanks!

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