Apple Raisin Stuffed Challah Food

APPLE-RAISIN STUFFED CHALLAH

Steps:

• Put yeast, sugar and ½ cup warm water in small bowl. Stir and let sit and froth for 5-10 minutes.In large mixing bowl, add the yeast mixture, 1½ cups warm water, honey, salt and start to mix. Add 2 cups flour and mix well.Add 2 more cups flour and continue to mix for 5 minutes.Add oil and eggs and beat well. Gradually work in remainder of flour. Eventually, you will need to take the dough out of the mixing bowl and knead by hand, adding small amounts of flour and kneading for about 10 minutes until smooth and satiny. Amount of flour will vary depending on humidity.Spray large metal pot or bowl with Pam (or coat with oil), place ball of dough in bowl and coat dough with light film of oil. Cover bowl with dish towel and set in warm place to let rise until doubled. Approx 1-1½ hours. Punch dough down, knead again to get rid of all air.Divide dough in half. Divide each half into 4 and roll each ¼ into a rope.Flatten each rope and place a line of Apple/raisin mix down center (see below for how to make Apple-Raisin filling). Close dough over Apple raisin mix. You will have 2 sets of four Apple-raisin filled ropes. They will be messy and won't stay closed well, but do your best to close the dough over the apples. Don't worry if it doesn't stay closed so well.On a cutting mat, braid the first 4 ropes according to the photograph instructions. (See photo in notes - this is not my photo, I got it from the internet.)Grease a 9" round cake pan. Place pan over the dough on the mat and flip over. The underside of the dough is the GOOD SIDE.Repeat this same process with second set of 4 apple-raisin filled ropes. (2 challot)Cover loaves with a dish towel. Let the two loaves rise another 1-1.5 hours until almost doubled in size.Pre-heat oven to 375° F.Beat 1 egg well with a little water. Brush top of challot with the egg.Bake at 375 for 15 minutes and then bake at 350 for another 25-35 min. Until bottom sounds hollow when tapped. (Takes a little longer to cook insides when stuffed with apples - you don't want raw dough inside.)

HOLIDAY APPLE-RAISIN CHALLAH

Steps:

• 1. Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes-the mixture should look foamy.
• 2. In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended. Add the oil, salt, and remaining 3/4 cup sugar. Beat until pale in color, about 4 minutes. Beat in 2/3 cup water, then add the yeast mixture. Beat in the flour 1 cup at a time.
• 3. Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour.
• 4. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.
• 5. Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid.
• 6. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.
• 7. Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.
• 8. Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.

APPLE-RAISIN STUFFED CHICKEN BREAST

Steps:

• In saucepan, over medium-high heat, heat 1/3 c chicken broth and 2 tbsp margarine until margarine melts. Stir in stuffing mix, apple and raisins; mix well.
• Divide mixture evenly among 4 chicken pieces. Roll up; secure with toothpicks.
• In skillet, over medium-high heat, melt remaining margarine. Brown chicken on all sides; remove.
• Blend flour and tarragon into margarine in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet; reduce heat.
• Cover; simmer 20 minutes or until done.

CHALLAH APPLE STUFFING OR DRESSING

Steps:

• Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. (Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).).
• Preheat oven to 350°F.
• In a large saute pan, melt butter over medium-low heat, then add onions and celery.
• Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes.
• Add apples and herbs and cook until apples are soft, about 5 minutes more.
• In a large bowl, combine challah cubes, cooked vegetables, and chicken broth.
• Mix until the bread is saturated with liquid, and everything is evenly mixed.
• Press stuffing into a 9x13-inch baking dish and cover with foil.
• Bake at 350°F for 40 minutes; remove the foil, increase temperature to 450°F, and stuffing for another 10-15 minutes, or until the top starts to brown slightly.
• Cool 10 minutes, then serve.