Fall-elujah!
“To everything, turn, turn, turn,” goes the old Pete Seeger song based on Ecclesiastes. As the weather turns colder, you’ll turn to these fall-themed recipes from local foodie Elite Jakob again and again.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Pumpkin Challah
Ingredients
- 3 1/2 cups bread flour
- 2 eggs
- 1/3 cup oil
- 1/2 cup brown (or white) sugar
- 1 Tablespoon instant yeast
- 1 can pure pumpkin (15 oz)
- 1/4 cup water
- 1 teaspoon salt
- 1/2 cup dried cranberries (optional)
- 1 teaspoon oil (to spread on dough)
- 1 egg (for egg wash)
- pumpkin seeds (optional, for topping)
Instructions
- Add all the ingredients (through dried cranberries) to the mixer bowl and mix for at least 10-12 minutes.
- Spread 1 teaspoon oil on the dough and cover the dish with a plastic wrap and a towel for 2 hours.
- Transfer the dough to the counter, cut in half and shape the dough into two challahs. I like round challahs but you can do any shape you love.
- Place on a cookie sheet lined with parchment paper and cover with towel and let proof for another 1-2 hours.
- Brush with egg wash (1 egg, beaten) and sprinkle pumpkin seeds or any other toppings you like.
- Bake at 350 for 30 minutes.
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