Sunday, October 2, 2011

apple cinnamon challah and a grilled cheese

melted brie. 

there's the hook. keep reading.
this ends with brie. 

i made challah. i put apples and cinnamon in it to be more festive. 

on friday night we dipped it in bowls of honey and easily polished off two loaves. 
sweet and warm. yumness. 

i baked the final loaf last night. and this morning i made breakfast. 

happy sunday breakfast. 

we should all make time for happy sunday breakfast. whether it's by yourself or with your mom or friend or beautiful lover. 

i don't think i need to explain that this is awesome. 
make it. 
i promise you'll smile. 

Apple Cinnamon Challah
adapted from here

1 1/2 packages active dry yeast (1 1/2 tbsp)
1 tbsp plus 1/2 cup sugar
1/2 cup olive oil, plus more for greasing the bowl
5 large eggs
1 tbsp salt
8 to 8 1/2 cups all-purpose flour
1 apple, peeled and diced
2 1/2 tsp cinnamon

in a large bowl, dissolve yeast and 1 tbsp sugar in 1 3/4 cups lukewarm water. 
whisk oil into the yeast, then beat in 4 eggs, one at a time, with remaining sugar, cinnamon, and salt. gradually add flour. when the dough holds together, it's ready for kneading. 
turn dough onto a floured surface and knead until smooth. flatten out the dough, scatter the apple pieces over, and fold them all in. clean out the big bowl and grease it, then return the dough to the bowl. cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. you can warm your oven to 150 and then turn it off, and let the dough rise in there. 
after doubled, punch down dough, cover and let rise again in a warm place for another half-hour. 

at this point, you can start braiding the dough. it will make 2 larger loaves or 3 smaller ones. i simply divide each ball of dough into 3 equal pieces, roll each one out, pinch the ends together and braid. to make a round challah, just twist into a circle, pinching the ends together. make two or three loaves. place the braided loaves onto greased cookie sheets, with at least 2 inches in between them. 
beat remaining egg and brush it on loaves. at this point, you can either freeze breads or let rise another hour. if baking immediately, preheat the oven to 375 and brush loaves with second egg wash. 
bake in the middle of the oven for 30 to 40 minutes, or until golden. cool loaves on a rack. 

Brie and Apricot Preserve Grilled Cheese

a few thin slices of brie
apricot preserves
two slices of challah

butter two slices of challah. spread preserves on each side and lay brie on one side. smush together. griddle until the cheese is melty and the bread is toasty. 


  1. Ho-Ly! Anytime, bread cheese and fruit is combined it brings happy tears to my eyes. I just made some apple sauce last night that I haven't posted on yet-but I was planning some kind of incredible grilled cheese tonight with apple sauce and baby swiss from a local farm! This is just!

  2. I bought an apple this afternoon just so I can make the challah tomorrow! It looks so good. I wonder how it would be if you made French toast out of it?