Pumpkin Challah Bread (The BEST Dairy-Free Bread for Thanksgiving)

INGREDIENTS

Dough

• 1 cup pumpkin puree
• ¾ cup water
• 2 ½ teaspoon instant yeast
• 5 cups all-purpose flour
• 1 large egg
• ¼ cup granulated sugar
• 1 ¼ teaspoon sea salt
• 3 tablespoon oil
• 2 teaspoon pumpkin spice

Egg Wash and Topping

• 1 large egg yolk
• 1 teaspoon water
• poppy or sesame seeds

DIRECTIONS

1. In a large bowl, or the bowl of your stand mixer (if using one), combine all dough ingredients: pumpkin puree, water, instant yeast, all-purpose flour, egg, sugar, salt, oil and pumpkin spice if using. Mix until a shaggy dough is formed.
2. Using a dough hook or your hands, knead the dough. Do it for about 4 minutes if using a stand mixer, 8 to 10 if doing by hand. The dough should be smooth and slightly tacky. It won’t stick to the sides of the bowl but a bit to the bottom.
3. Once the dough has finished kneading, let it rise on a warm spot, covered, until it has doubled in size.
4. After the first rise, remove the dough from the bowl and place over a clean surface. Divide the dough into 3 equal parts.
5. Use both hands to roll each dough part back and forth on the work surface, turning it into a long rope with slightly tapered ends. When rolling, press lightly near the ends to flatten them a bit. Repeat this process with the remaining dough cylinders. Lightly flour each rope to prevent the strands from fusing together during baking.
6. To braid the challah, pinch the tops of the 3 dough ropes together. If you find it helpful, place a small weight on top to hold the ends in place. Braid the ropes by lifting each one up and over, creating a stacked, high braid. You want the braid to be taller in the center and tapered at the ends. Once you reach the bottom, press and seal the ends together with your palm.
7. Place the braided challah loaf onto parchment paper lined baking sheets. Cover the dough and set it aside in a warm spot for the second rise. Let the dough rise until it has doubled in size, about 40 minutes, depending on the warmth of the room.
8. As the dough rises, adjust your oven racks to the middle position. Preheat the oven to 375°F.
9. Before baking, test the dough’s readiness by pressing your finger lightly into it. If the depression fills in halfway, the dough is perfectly proofed. If it fills back in quickly and completely, it needs more time to rise.
10. Prepare an egg wash by whisking together the egg and water in a small bowl. Gently brush a thin layer of egg wash over the entire surface of each loaf. Sprinkle the loaves generously with poppy or sesame seeds.
11. Place the loaves in the oven and bake until golden brown, about 30 minutes, or until it reaches the internal temperature of 190°F. Let it cool over a cooling rack.