Sweet Potato Challah Bread
Fall flavored challah with sweet potato and cinnamon. Festive and delicious challah.
Ingredients
- 5 sweet potatoes peeled and cubed
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- ¼ cup sugar
- ½ teaspoon cinnamon
- 1 tablespoon dry yeast
- 1 egg
- ⅓ cup vegetable oil
- ¼ cup lukewarm water
For the garnish:
- 1 egg beaten
- 2 tablespoon sesame seeds
Instructions
- Set the oven to 220°C / 430°F with the fan.
- Place the cubed sweet potato on a baking pan and bake for 40 minutes.
- Move the sweet potatoes to a bowl and mash with a fork until you get a unified puree. (You need to use 1.5 cups of puree for the recipe)
- In a stand mixer bowl, place all the dough ingredients, except for the salt.
- Knead the dough with the kneading hook for 2-3 minutes. Add the salt and continue kneading for 3-4 minutes more.
- With your hand, create the shape of a ball from the dough and place in a greased bowl so it may rise.
- Let the dough rise for an hour and a half or until it doubles in volume.
- Set the oven to 180°C / 360°F with the fan.
- Divide the dough into 2 balls.
- Shape each ball to 5 equal strands.
- For each strand, begin to braid.
- Place the braided challah on a baking pan and brush with the beaten egg.
- Sprinkle the sesame seeds.
- Let the challah rise for 15 more minutes.
- Bake for 25-30 minutes.
- Cool at room temperature.
- Enjoy!
