I was planning on making the apple challah from Maggie Glezer’s A Blessing of Bread, but before I had a chance, I spotted this recipe in the LA Times from a Los Angeles kosher take-out store called “Got Kosher?”
The recipes are extremely similar, except that (1) the Glezer recipe results in 50% more dough and makes two loaves, while the Got Kosher recipe makes one loaf; (2) the Glezer recipe calls for topping the loaf with sugar and baking it in a loaf pan or an 8″ round pan, while The Got Kosher loaf is shaped as a turban, is topped with sesame seeds, and is baked free form; (3) the Got Kosher recipe calls for honey as well as white sugar and has slightly less water (to compensate for the extra liquid from the honey?).
I loved Glezer’s recipe, it is amazing, but I thought I would give a honey version a shot for Rosh HaShana.
The picture in the LA Times is a tad deceptive. I had a very hard time keeping the apples from spilling out of the dough. I think you need to use less apples to get the perfect looking challah that is depicted next to the recipe. Or, maybe, it was how they did the photo, angling it just so.
I am sending this lovely loaf over to YeastSpotting.
Update: Arghh! This loaf did not leak apple juices (I guess the egg glaze helped keep them inside) like the Glezer loaf did, but, when I cut into the loaf the next day, the bread around the apple pieces was soggy. I think that this bread needs to be consumed ASAP after baking. Also, I think that the recipe might be better if the apples were precooked and somewhat dried out before being added to the dough. I am going to turn the leftover bread into bread pudding or stuffing.