Sorry for the long time between posts. I actually baked a cake midweek for the blog, but it was so inedible I didn’t see the point in posting it. Here is a picture of the finished product…
The recipe I tried to use was for a Black Magic cake and god did it suck. I was really suspicious when the batter was pretty much a liquid, but the recipe said this was correct so I kept going. The end product was completely cooked through (tested clean with a toothpick in multiple areas), but the flavour was horrible! It tasted like it was still raw and you could taste eggs more than chocolate. Plus it was almost 700 calories for 1/12 of the cake! SO NOT WORTH IT!!!!!! We wound up binning the whole thing after the first taste…
So after that abomination I needed something to perk us back up! My friend Jordan raves about Pumpkin Challah bread, and considering how much I love challah, I thought it would be a great thing to try. She sent me the link to a blog plus some instructions for the version she makes and this post will show the recipe that I used in the end.
The result is a really interesting, sweet and pumpkin flavoured bread! It is really yummy, but has a fairly strong flavour for bread and would maybe not pair with everything that a normal white bread does, but it is definitely worth trying! I might try to turn it into some french toast this weekend and I will post pictures if I do!
Hope you enjoy this autumn flavoured treat!
Pumpkin Challah Bread
The recipe makes one LARGE loaf. If you cut into 20 pieces, each piece is 147 calories.
- 2 tsp. fast action yeast
- 1/2 cup warm water
- 1/5 Tbs white sugar
- 1 egg
- 2 egg yolks
- 2 Tbs honey
- 1 tsp. canola oil
- 1 tsp. salt
- 2 tsp. pumpkin pie spice (you can look here on how to make your own)
- 1/4 cup brown sugar (packed)
- 5 cups plain flour
- One egg and 1 Tbs water whisked for egg wash
- Course sea salt (optional)
- Add yeast to 1/4 cup warm water and 0.5 Tbs sugar. Leave for 10 minutes. It should foam, if it doesn’t you need new yeast.
- Add the rest of the water, white sugar, egg, egg yolks, honey, oil, slat and spices and whisk.
- Whisk in brown sugar and pumpkin.
- Using the dough hook on a stand mixer, add the flour 1/2 cup at a time.
- You are aiming for a dough that is thick, smooth and not too sticky. I couldn’t get the dough as not sticky as normal challah, but about 5 cups of flour make a decent consistency.
- Beat on medium low for about five minutes.
- Form dough into a ball and place in an oiled container, turning it once.
- Cover and let rise for an hour.
- Punch down dough and let rise for another hour.
- Pour out the dough and braid it into desired pattern. I went for a four strand braid, but you can check out these techniques to see what you prefer!
- Whisk together the egg and water and brush over surface of the bread. You could sprinkle some salt over as well, but the sweet taste of the bread means only add a little.
- Cover and let rise for 30-40 minutes.
- Preheat the oven to 170 C.
- Bake for c.30 minutes until top is golden brown and the loaf sounds hollow when you tap on the top and bottom.
Hope you enjoy this recipe! A big thank you to Jordan for giving it to me!!!!