APPLE-HONEY CHALLAH

Caroline Schiff

Yield: 1 (10-in) loaf

Active: 45 min

Total: 3 hr 45 min

INGREDIENTS

• 3/4 c water
• 5 Tbsp apple cider, divided
• 2 (1/4 oz) envelopes instant yeast
• 21 1/4 oz (5 c) AP flour, + for kneading
• 1/4 c + 3 Tbsp olive oil, + for greasing
• 2 tsp kosher salt
• 3 lg eggs
• 1/4 c honey, divided
• 2 c finely chopped peeled Granny Smith apple (1 lg apple)
• 1 tsp ground cinnamon
• Flaky sea salt

INSTRUCTIONS

1. Warm 3/4 c water & 1/4 c cider (100- 110F). Add to stand mixer bowl with dough hook; sprinkle yeast. Whisk; let stand until foamy, ~3 min.

2. Add flour, oil, salt, 2 eggs, 3 Tbsp honey. Separate 3rd egg; add yolk to bowl, reserve white. Beat on low until dough pulls from bowl sides, 6-8 min.

3. Toss apples with cinnamon. Add to dough; mix on low 1-2 min (sticky dough; apples won't fully mix in).

4. Turn onto floured surface; knead until smooth ball forms with some apple poking out, 3-5 min (+ flour if too sticky).

5. Transfer to greased bowl; cover tightly. Let rise in warm spot (~75F) until doubled, 45 min to 1 hr.

6. Punch down. Divide into 4 pieces (~11 1/2 oz each). Roll each into 24-in strand.

7. Arrange 2 strands vertically, 2 in apart (strands A & B). Place 2 strands horizontally across top, 2 in apart (C on top, D below) to form a crisscross.

8. Weave right side of C under B; weave left side of D under A. Twist each pair of halves together; pinch ends to secure.

9. Wind twisted strands clockwise around center into round loaf; tuck ends underneath.

10. Line 9-in round cake pan with parchment (2-in overhang). Put loaf in pan; cover loosely. Rise until doubled, 30-45 min.

11. Preheat oven to 375F during last 20 min of rise. Beat egg white with fork; brush loaf.

12. Bake until deep golden & center is >= 195F, 45-55 min (tent foil last 15 min if too brown).

13. Whisk 1 Tbsp cider & 1 Tbsp honey. Remove loaf to wire rack using parchment. Brush with cider-honey mix; top with flaky salt. Cool completely.

Food & Wine, Sept 2026 2026-11-08