New Year's Apple Challah

Ingredients

Dough

• 1 cup (240 ml) warm water
• 2 tablespoons (30 ml) dry yeast
• 1/2 cup (120 ml) sugar
• 1/2 cup (120 ml) oil (or unsalted melted butter)
• 2 eggs
• 2 teaspoons (10 ml) vanilla
• 2 teaspoons (10 ml) salt
• 1/2 teaspoon (2.5 ml) cinnamon
• 4 to 4 1/2 cups (960 ml-1.08 L) bread flour

Apple mixture

• 3 cups (720 ml) coarsely chopped apples
• 1/2 cup (120 ml) white sugar
• 1 tablespoon (15 ml) lemon juice
• 1 teaspoon (5 ml) cinnamon

Egg wash and garnish

• 1 egg - beaten

• 1 teaspoon (5 ml) sugar

• 1-2 tablespoons (15-30 ml) coarse sugar (optional) for sprinkling

• non-stick cooking spray

Method

1. Generously spray one 5 by 12 inch (13x30 cm) loaf pan or two 9 by 5 inch (23x13 cm) loaf pans with non-stick cooking spray. You may also use a 10 inch (25 cm) spring-form pan.
2. In a large mixing bowl, briskly whisk together the water, a pinch of sugar, and the yeast. Let stand to allow the yeast to swell or dissolve.
3. Briskly stir in the oil (or melted butter), eggs, sugar, vanilla, salt, and cinnamon. Add most of the flour to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead, 8-10 minutes.
4. Shape the dough into a ball and place in a lightly greased bowl. Place this in a plastic bag and seal loosely. Let rise until doubled, about 45 to 60 minutes.
5. Meanwhile, prepare the apples. Place in a medium-sized bowl and toss with the sugar, lemon juice, and cinnamon. Prepare the egg wash by whisking together the egg and sugar.
6. Turn the dough out onto a lightly floured board. Roll or pat out into a large round (about 10 inches (25 cm) across). Press in half of the chopped apples. Fold the edges of the dough in over the apples (in any way you can).
7. Roll to flatten with a heavy rolling pin (this flattens the dough so as to offer more of a surface on which to place the remaining apples). Pat or press the remaining apples onto the dough. Bring the edges of the dough over, pressing in any apples that may pop out. The idea is to distribute the apples over the dough in a random way.
8. Let the dough rest five minutes. Then, using a dough cutter or sharp knife, cut into odd-shaped chunks, about 16 pieces in all.
9. Lay the pieces of apple-filled dough in the prepared pan, lining the bottom first, and then gently lay the remaining pieces on top. Top with any escaped apple pieces.
10. Whisk the egg wash ingredients together. Dab on the egg wash as thoroughly and generously as possible (since the dough is not a smooth surface, you have to drizzle and dab on the glaze rather than paint it on). Sprinkle with coarse sugar (optional).
11. Place the loaf pan(s) inside a large plastic bag to rise. Let rise until doubled or the dough is puffy and has almost reached the top of the pan, 45 to 90 minutes.
12. Preheat the oven to 350 F. Place the bread in the oven.
13. Bake 40-45 minutes, until well browned. If the top of the bread starts browning too quickly (and the bread interior is not done), cover lightly with a sheet of foil to protect the top crust.
14. Cool in the pan 10 minutes before removing and cooling on a rack. You can use almost any apple in this recipe; a combination of tart and sweet is best. If the apples are new and thin-skinned, you can leave the peels on; the bright red hue bakes up very prettily in the finished loaf.