Apple Cinnamon Challah

I have decided to expand my bread baking, I am going to stay with a bread I make well and try out stuffing bread. I like the slight bit of sweetness of honey challah and only added the cinnamon and sugar to the apples. I used Granny Smith, I prefer a juicy tart apple.

I am using a very old hand written recipe, so I am not sure of it’s origin.

I am using a very old hand written recipe with minimal instruction, I am not sure of it’s origin.

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Ingredients:

1 package yeast

1/2 teaspoon sugar

1 cup warm water

3 eggs at room temperature

1/4 cup honey

1/3 cup oil

1 1/2 teaspoons salt

4 cups bread flour

2 large apples, minced into fine chunks

3 teaspoons sugar

1 teaspoon cinnamon

Egg wash:

1 egg

1 teaspoon water

raw sugar

Instruction:

Proof yeast in the warm water with 1/2 teaspoon sugar.

whisk in eggs, honey, oil, salt, add flour 1 cup at a time and kneed for 10 minutes until smooth and a bit sticky.

Coat the dough in oil and place into a bowl. Cover with plastic wrap, allowing room to double and place it in a warm spot to rise for 90 minutes or until doubled.

Peel and chop the apples, mix with sugar and cinnamon.

Divide the dough into 4 parts. Place them back into the bowl and keep covered with the plastic wrap while working.

Roll out one portion at a time, long and thin and then flatten to allow for filling. Roll tightly and pinch the dough sealed. Set filled dough ropes in a cross hatched or tic-tac-toe pattern across the center of your baking sheet and weave them around together, and tucking the ends under.

Cover with a damp cloth and let rise for another hour.

Preheat oven to 375 degrees and brush bread with egg wash, sprinkle with raw sugar and bake for 35 minutes. Rotate at about 1/2 way through cooking. Place tin foil over bread if it is becoming too dark.

Rustic Apple Cranberry Tart

This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.

Ingredients:

1 pie crust

1 teaspoon almond milk

1 teaspoon sugar

 

Filling:

3/4 cup brown sugar

1/4 cup flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 1/2 tablespoons orange zest, I used clementine oranges

3 large apples, peeled and sliced thin

1 cup fresh cranberries

 

Instruction:

Mix almond milk and sugar in a small dish, set aside.

Spread pie crust into baking dish, do not remove excess dough from edges, set aside.

In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.

Brush the exposed crust with  the sugar/almond milk mixture.

Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.