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Makes 4 small loaves or 2 large ones.
Ingredients
4-1/2 teaspoons dry yeast
1/2 cup brown sugar
1-1/3 cups warm water
4 tablespoons canola oil
2-1/2 cups canned pumpkin
8 cups bread flour
1 egg white combined with 1 tablespoon water
Preparation
Place yeast in a large bowl. Sprinkle sugar on top and pour water lover. Allow to proof (5-10 minutes). Whisk in oil and pumpkin. Then stir in flour and knead until smooth, adding more flour if sticky. Oil bowl and roll dough in it to coat. Cover with a damp towel and allow to rise for 2 hours. Punch down, shape into loaves and place on greased baking sheets. Cover and allow to rise for another hour. Preheat oven to 350 degrees. Brush dough with egg wash. Bake for 30 minutes, until challah is golden and loaves sound hollow when tapped. Remove to racks to cool.
This looks like a great recipe. How could I adapt it to make it gluten free and still be able to braid the dough? Would using gluten free bread flour work?
Also, could I substitute sweet potato for the pumpkin?
Thanks for your advice!
I’m pretty sure that sweet potato would work fine; I’m not sure about the gluten-free flour since I’ve never used it. If it works for other breads, it should work for this one as well.