MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Holiday Apple Raisin Challah
 Categories: Breads, Fruits, Citrus
      Yield: 3 Servings
 
MMMMM---------------------------BREAD--------------------------------
      2 tb Dry yeast
    3/4 c  Granulated sugar (155 g);
           - +1 tb
      5 lg Eggs
    3/4 c  Oil (180 ml)
    3/4 ts Salt
      6 c  All-purpose flour (870 g)

MMMMM--------------------------FILLING-------------------------------
      1 lg Firm-tart apple;
           - peeled, cored,
           - in small cubes
    1/2 c  Raisins (65 g)
      3 tb Lemon juice
      2 tb Honey
    1/2 ts Ground cinnamon
      1    Egg yolk
 
  Equipment: 2 large baking sheets, rimmed or unrimmed
  
  Combine 1/2 cup warm water, the yeast, and 1 tb sugar in a small
  bowl. Stir until the yeast dissolves. Let it activate for
  10 minutes--the mixture should look foamy.
  
  In the large bowl of a standing mixer with the paddle attachment or
  with a hand-held mixer, beat the eggs at medium speed until
  blended. Add the oil, salt, and remaining 3/4 cup sugar. Beat until
  pale in color, about 4 minutes. Beat in 2/3 cup water, then add the
  yeast mixture. Beat in the flour 1 cup at a time.
  
  Turn the dough onto a floured surface and knead for 2 minutes or
  use the dough hook on your mixer for 1 minute at low speed. Put the
  dough in a lightly oiled bowl and turn to coat. Cover with plastic
  wrap and a kitchen towel and put in a warm corner of your kitchen
  to rise. I like to use my (unheated) oven with the light bulb on.
  You want the dough to double in size, which takes just about
  1 hour.
  
  Punch down the dough, rewrap with plastic wrap and a kitchen towel,
  and let the dough rise for 30 minutes. It won't quite double in
  this time, but it will puff up.
  
  Meanwhile, make the filling: In a small bowl, toss the apples with
  the raisins, lemon juice, honey, and cinnamon. Let sit for
  20 minutes, then drain any liquid.
  
  Turn the dough out onto a lightly floured surface and divide in
  half. Divide each half into 3 equal parts, for a total of 6 pieces.
  Roll out each piece to form a 12" strand, then pat each strand down
  into a flat rectangle shape. Spoon a bit of apple mixture down the
  center of each rectangle, then fold dough over the filling, roll
  into a 15" rope, and pinch the ends tight.
  
  Put 3 of the apple-filled "ropes" on each baking sheet. Braid the
  ropes together. Fold right rope over center, then fold left rope
  over center, repeat. Pinch at bottom. Repeat with the other loaf.
  Cover the loaves with kitchen towels, and let rise for 45 minutes.
  
  Preheat the oven to 400°F/205°C and set a rack to the middle
  position. Whisk the egg yolk with 1 tb water and brush over the
  tops of the loaves. Bake for 10 minutes, then reduce the heat to
  350°F/175°C and bake until the crusts are browned and the bread
  is puffed and light, 30 minutes more. Transfer the loaves to a rack
  and let cool for 30 minutes before serving.
  
  Recipe by Amy Traverso; The Apple Lover's Cookbook
  
  Recipe FROM: Epicurious, Oct 2011
  
  Formatted by: Dave Drum, Oct 14, 2012
  
  Uncle Dirty Dave's Archives
 
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