pumpkin challah

How To Make pumpkin challah

• 
  1

  Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve.
• 
  2

  Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water--just enough to form a soft paste.
• 
  3

  Cover bowl with a towel and leave until frothy and risen, about 20 minutes.
• 
  4

  In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly.
• 
  5

  Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it's too wet, keep adding flour in small amounts.)
• 
  6

  Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours.
• 
  7

  Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves.
• 
  8

  Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg.
• 
  9

  Bake at 350F for about 20 minutes, or until golden brown.
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