APPLE CHALLAH

EQUIPMENT:

large glass bowl

wooden spoon

cookie sheet

parchment paper

measuring spoons and cups

basting brush

OR

Bread Machine

OR

Electric Mixer with dough hook

INSTRUCTIONS:

1. Add yeast and 2 tablespoons sugar to 1 cup warm tap water in a bowl, mix and let stand in a warm place.

2. Mix all of the remaining dry ingredients in a large mixing bowl.

3. Beat 2 eggs in a small bowl and add to the yeast mix (after it has doubled in height) and mix in oil and vanilla.

4. Fold in the liquid to the dry ingredients and knead dough until smooth and slightly tacky to the fingers. Add small amounts of flour or drops of water if needed.

5. Lightly oil a large bowl and place the dough in it, turning dough to get it lightly coated.

6. Cover with plastic wrap or a damp towel.

7. Place in the refrigerator overnight or in a warm place for about an hour for the dough to rise (almost double in size).

8. If you have refrigerated your dough, allow it to get to room temperature.

9. When dough has risen, chop the peeled and cored apples into ?"-?" cubes.

10. Divide the dough into 3 equal parts

11. Shape and roll each part into a tube approx. 18" long

12. With a rolling pin, flatten the tube of dough so it is approx 24"x 6".

13. Line the inside edge of the dough with chopped apple and roll up the dough into a tube, folding in the outside ends of the dough to hold the apple inside.

14. Repeat with each of the other parts of the dough

15. Braid the three parts together, pinching the ends with moist fingers.

16. Take each end of the braided dough and pull them together to form a circle, pinching the ends together.

17. Preheat the oven to 325° F.

18. Use the last egg (just the yolk), mixing it into a small bowl with 2 tbsps. of water & 1 tbsp. of sugar.

19. Brush the top and sides of the dough and sprinkle any extra apple pieces on top.

20. Bake for 35-45 minutes. (Ovens are different, so watch for the color you want to see.)