Pillowy soft bread stuffed with delicious Organic Washington Apples, this Apple Challah is a wonderful bread centerpiece for any occasion. Sweet, tart, and rich, it is truly something special!
This post is brought to you by Washington Organic Apples. I have been generously compensated for my time and effort in creating this delicious Apple Challah recipe to share with you. Thank you for supporting the brands I love.
Hello everyone. I hope you had a great weekend. Over here, we are having a wonderful time enjoying all sorts of delicious Organic Washington Apples. We enjoyed these delightful Apple Cornbread Muffins using Red Delicious and Fuji Washington Organics, and today, it is Granny Smith’s apple day, and we are making Apple Challah.
There is something so comforting about homemade bread, and a braided bread like a Challah takes it to the next level. The addition of apples makes perfect sense for us, as we love snacking on apples. The kids take them to school, and we always grab one for a quick replenish of energy during the day.
I encourage my kids to have at least one apple per day because it is equal to a serving of fruit (Canada’s Food Guide recommends 7 to 10 servings of fruit and vegetables per day).
And now, incorporating delicious Washington Organics into bread gives us a comforting, decadent treat with a cup of coffee to cozy up on a cold day.
- This Apple Challah is filled with organic apples. You will love this top-quality organic fruit from Washington State, a region that has the most suitable conditions for growing apples and is known as one of the premier apple-growing areas in the world.
- Washington Organics is available in every key variety but I used Granny Smith apples for this recipe. It is firm, deliciously tart and truly stands out in this delicious bread.
Let’s Make Apple Challah
In the bowl of a stand mixer, combine yeast and warm water, plus about a teaspoon of the sugar. Once this mixture is foamy, add in the eggs, sugar, salt and oil. Stir with a wooden spoon until everything is combined.
Attach the dough hook to the mixer. Add two cups of flour to the bowl and starting at low speed, mix the ingredients until the flour is moistened. Scrape down the sides as needed. Add the remaining flour and beat the mixture for 5 minutes, or until the dough starts to gather in the center while the bottom is still attached. With the mixer running, gradually sprinkle about 2 tablespoons of flour just to help the dough release from the bottom of the bowl. It may be necessary to speed up the mixer to release it.
The dough will soon slap the sides of the bowl and is completely unattached. Transfer the dough into a greased bowl and cover it loosely with a clean kitchen towel. Allow rising for 1 ½ hour or until doubled.
Meanwhile, prepare the apples. Combine apples, honey, lemon juice and cinnamon in a bowl. Stir well and place in the fridge until the dough is ready. Drain well before using.
Gently deflate the dough and divide it into 3 portions. Using a rolling pin, roll each portion into a rectangle that is 13 x 5 inches in measurement. Brush melted butter all over the top, then sprinkle about a tablespoon or two of brown sugar on top. Spoon ⅓ of the apple mixture on the center of the rectangle. Starting on the long edge, roll the dough over the apples until you form a tight log. Pinch the seams to seal and place each log seam side down on a parchment-lined baking sheet, parallel to each other.
Pinch the top of the logs to make them stick together, then begin braiding the logs. Once you reach the end, pinch them together to seal, then slightly tuck them underneath. Sprinkle the tops with sugar. Cover the pan loosely with a clean towel and let rise for about 40 minutes.
Preheat the oven to 350 F. Bake the Challah for 35-40 minutes, or until the top is golden. If the to pis browning too much, cover the top loosely with foil during the last 10 minutes of baking. Let cool slightly before slicing.
To store leftovers, wrap the challah well in plastic film or keep it in a container with a lid at room temperature for up to 3 days.