Maple Peanut Butter Challah


Now THIS was a really different challah! It was rich in texture and loaded with peanut butter flavor! It really cried out to be toasted and topped with jelly or preserves. First a banana rum preserve,

then a simple strawberry.

And look at the beautiful color of the loaf!

Not a challah to have with a meal, but a challah to have AS a meal!  I really wanted to make french toast with it – that would have been superb – but it did not last long enough. I take that as a good sign.

Maple Peanut Butter Challah

adapted from Peanut Butter & Company

2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 cup lukewarm water
1/2 cup maple syrup
1/2 cup maple peanut butter
2 large eggs + 1 egg for the egg wash (from Farmer Kim)
2 tsp kosher salt
4 1/2 to 6 cups all purpose flour
1/4 cup olive oil

Directions

In a large bowl, combine the yeast, teaspoon of sugar, and cup of lukewarm water. Let sit for 5 minutes until it starts to foam.

Transfer to the base of your mixer with the dough hook attached and add the maple syrup, peanut butter, and 2 eggs. Whisk together until completely smooth, about 5 minutes.

Add the salt and the flour, one cup at a time, until it starts to come together and pull away from the sides. You may not need all the flour. Let the dough hook knead the dough for about 5 minutes or until smooth, elastic, and not too sticky to the touch.

Grease a large, clean bowl with the oil and place the ball of dough in it, turning once to coat on all sides.Cover with plastic wrap and place in the refrigerator overnight.

In the morning, remove from the refrigerator, bring to room temperature and punch down the dough gently. Cover again and let rise for 30-45 minutes.

Roll the dough out onto a floured surface and gently knead into a smooth ball. Shape and braid as you like. Place on a baking sheet lined with parchment paper. Let rise a final time for 30 minutes.

When you are ready to bake, preheat your oven to 375°F. Beat the last egg and use a pastry brush to lightly brush over the loaf. Bake for 30-40 minutes or until the top is glossy and golden brown.

Let cool completely before slicing and serving. Enjoy!

Makes 1 loaf.

 

Categories: Bread, Kosher, Recipe | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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