Pumpkin Challah (much better version)

So I've been experimenting with challah, and this pumpkin variation turned out wonderfully. Couldn't quite taste the pumpkin, but I think it made a moister, more orange-ish product. Also, love using RapidRise yeast; saves me a lot of time. It replaces the first rise by letting the dough sit for just 10 minutes after forming.

Adapted from: http://www.bojongourmet.com/2010/01/pumpkin-challah.html

Just a few slight changes.

- 1 packet rapid-rise yeast
- 1/2 cup 120-130 degree F water
- 1 tsp honey


- 8 oz. pumpkin puree
- 3 eggs, plus 1 for brushing the bread
- 4 oz. melted butter at room temperature
- 1/2 cup sugar
- 1 tablespoon salt
- 5 cups King Arthur AP unbleached flour
- Poppy/pumpkin seeds for sprinkling

1. First proof yeast in separate bowl, heat water in microwave for 20 seconds on high, dissolving in honey, then adding yeast. Let stand for 5 minutes.
2. Mix together pumpkin puree, 3 eggs, melted butter, sugar, salt.
3. Add in yeast mixture.
4. Add flour, 1 cup at a time. At the 4th cup mark, switch to the dough hook, and knead for 5 minutes.
5. Remove and knead by hand a few times.
6. Let sit for 10 minutes in greased bowl (1st rise).
7. Divide into 4-6 strands (I used 4).
8. Braid according to your favorite youtube video instructional.
9. Let rise 30 minutes, lightly covering with aluminum foil.
10. Gently brush with egg wash.
11. Let rise another 30 minutes, brush again with egg wash.
12. Bread should now be roughly doubled in size (2nd rise).
13. Preheat oven to 400 F.
14. Place the loaf in the oven and bake for 10 minutes.
    
15. Reduce the temperature to 325º and bake for another 20 minutes.
    
16. Rotate the loaf 90 degrees, and bake another 15 minutes, for a total baking time of 45 minutes.
17. Remove, let cool on rack.
18. Enjoy with cinnamon sugar or cranberry apple butter!

Sprinkled with poppy and pumpkin seeds.

The bread had lovely texture, and was quite light. Double egg wash gave it a beautiful crust.