When does a busy grad student have time to bake challah? Apparently only at 11pm after enjoying Shonda Thursday on ABC and drinking half a bottle of wine, which is obviously a requirement for watching Scandal #WWOPD. At the time it seemed like a good idea, but I definitely regretted it when I had to be up until 3am baking.
Shana Tova! Jappy Jew Year! Chappy Challah-Days! In celebration of Rosh Hashana and the sweet year to come, it only seemed appropriate to make a sweet apples and honey challah. Things are looking great for our family and in the words of our mother; this will be our best year yet. Jeffrey is doing great at work and hopefully HGTV will select him for a home improvement show so that he can buy a house (and so I can stop signing him up every few months). His girlfriend Sara is graduating with her masters this year. Jennifer has transferred schools so that she can get a teaching license that Massachusetts will accept and is really enjoying her new life. Our mom is doing really well at her job as a kitchen and bath designer and has received great feedback from her customers. Bailey is doing fantastic as usual, and may even get a new brother this year. I’m thinking we should name him Fitzgerald Grant Marshall (aka Fitz). And yea I know, I’m a little obsessed with Scandal. As for me, I’m having a great time in grad school. I am learning a lot and I am really enjoying teaching and tutoring the undergraduate students in accounting. It’s been great to make some new friends in my grad program, but also see the friends I have made the past 4 years. The best part about this year is that I finally feel like an adult. I love living alone in my cute apartment, doing grown up things, and most importantly I start my real job in Boston next September! So yea… I would say that the Marshalls are really having a sweet new year!
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
2.5 tbsp honey
2 tbsp sugar
1/4 cup brown sugar
3 tsp cinnamon
3 extra large eggs: 2 for dough, 1 for baste
1/4 cup oil
3.5 cups flour
1 tsp salt
Bee's Knees Peanut Butter (Honey Peanut Butter)
White Chocolate Chips
Mix water, yeast, honey, sugar, and brown sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 10-15 minutes or until the mixture starts to foam.
In a separate bowl mix cinnamon, 2 eggs and oil. Add to the yeast mixture after it has foamed.
Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.
Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.
Remove dough from bowl and knead to get out all the air.
Remove the skin from the apple and cut into tiny chunks.
Separate the dough into 4 equal sized balls and roll out each ball into a strand. Place a layer of peanut butter on each strand then put apple chunks and white chocolate chips on top.
After braiding the challah place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.
Baste with egg wash (1 egg and 1/2 tbsp water).
Bake for about 30 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook.
Also makes for yummy french toast!