Sweet Potato Challah Bread Recipe Perfect for Fall Recipe
Introduction
Sweet Potato Challah Bread is a delightful twist on the traditional braided bread, perfect for cozy fall days. Its subtle sweetness and tender crumb make it a delicious treat for breakfast or any time you crave homemade bread.
Ingredients
- 1 medium sweet potato (about 200g), roasted and mashed
- 4 cups (480g) all-purpose flour
- 1/2 cup (120ml) warm water
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 large eggs, at room temperature
- 1/4 cup (60ml) vegetable oil
- 2 tbsp honey
- Optional sesame seeds or poppy seeds for topping
Instructions
- Step 1: Roast one medium sweet potato until soft, let it cool, then mash it until smooth.
- Step 2: Activate the yeast by combining 1 packet of instant yeast with 1/2 cup warm water and 1 tsp sugar. Let it sit for 5 minutes until foamy.
- Step 3: In a large bowl, whisk together flour, granulated sugar, and salt. Add mashed sweet potato, eggs, vegetable oil, honey, and the activated yeast mixture.
- Step 4: Gradually add 1/2 cup more warm water while mixing. Knead the dough by hand or with a dough hook for 8-10 minutes until smooth and elastic.
- Step 5: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Step 6: Divide the dough into three or six equal portions. Roll each into a rope, then braid them together. Pinch the ends to seal.
- Step 7: Place the braided dough on a parchment-lined baking sheet. Cover again and let it rise for 30-45 minutes.
- Step 8: Preheat your oven to 375°F (190°C).
- Step 9: Brush the challah with a mixture of 1 egg and 1 tbsp water. Sprinkle sesame or poppy seeds on top, if desired.
- Step 10: Bake for 25-30 minutes, or until the top is golden brown and the challah sounds hollow when tapped on the bottom.
- Step 11: Remove from the oven and let cool completely before slicing. Enjoy!
Tips & Variations
- For enhanced flavor, try roasting the sweet potato with a pinch of cinnamon or nutmeg before mashing.
- Use olive oil instead of vegetable oil for a richer taste.
- Try adding raisins or chopped nuts into the dough for added texture and sweetness.
- If you prefer a sweeter bread, increase the honey by 1 tablespoon.
- To make smaller rolls, divide the dough into more portions and braids accordingly.
Storage
Store the challah bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread tightly wrapped for up to 1 month. To reheat, thaw completely and warm in a 350°F (175°C) oven for 10 minutes to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute sweet potato with pumpkin or butternut squash?
Yes, roasted and mashed pumpkin or butternut squash can be used as a substitute and will give a similarly tender texture with a mild sweetness.
Do I need to use instant yeast, or can I use active dry yeast?
You can use active dry yeast but activate it in warm water for about 10 minutes until bubbly before adding it to the dough. Instant yeast can be mixed directly with the flour.
PrintSweet Potato Challah Bread Recipe Perfect for Fall Recipe
This Sweet Potato Challah Bread recipe combines the traditional braided Jewish bread with the warm, autumnal flavor of roasted sweet potatoes. The mashed sweet potato adds moisture and subtle sweetness, creating a soft, fluffy texture perfect for fall gatherings or festive occasions. The bread is enriched with eggs, honey, and a touch of sugar, then braided and baked to golden perfection with an optional topping of sesame or poppy seeds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 medium loaf (1 serving as per original but realistically serves 8–10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Jewish, American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 medium sweet potato (about 200g), roasted and mashed
- 4 cups (480g) all-purpose flour
- 1/2 cup (120ml) warm water
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar (for yeast activation)
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 2 large eggs, at room temperature
- 1/4 cup (60ml) vegetable oil
- 2 tbsp honey
Topping (Optional)
- 1 egg mixed with 1 tbsp water (egg wash)
- Sesame seeds or poppy seeds
Instructions
- Roast and mash sweet potato: Roast one medium sweet potato until soft. Allow it to cool completely, then peel and mash until smooth to incorporate into the dough.
- Activate yeast: In a small bowl, combine 1 packet of instant yeast with 1/2 cup warm water and 1 tsp sugar. Let the mixture sit for 5 minutes until it becomes foamy, signaling the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, and salt to evenly distribute.
- Combine wet ingredients and yeast: Add the mashed sweet potato, eggs, vegetable oil, honey, and the activated yeast mixture into the dry ingredients.
- Add additional water and knead dough: Gradually pour in 1/2 cup more warm water while mixing. Knead the dough either by hand or using a dough hook attachment for 8-10 minutes until the dough becomes smooth and elastic.
- First rise: Place the kneaded dough into a lightly oiled bowl. Cover it with a clean towel and let it rise in a warm, draft-free spot for 1-2 hours, or until it has doubled in size.
- Shape the dough: Punch down the risen dough and divide it into either three or six equal portions. Roll each portion into a rope and braid them together. Pinch the ends to seal the braid.
- Second rise: Transfer the braided dough onto a parchment-lined baking sheet. Cover it again and let it rise for another 30-45 minutes to puff up.
- Preheat the oven: Set your oven to preheat at 375°F (190°C).
- Apply egg wash and toppings: Brush the surface of the braided dough with a mixture of 1 egg and 1 tbsp water to give it a shiny crust. Sprinkle sesame or poppy seeds on top if desired.
- Bake the challah: Bake for 25-30 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and serve: Remove the challah from the oven and let it cool completely on a wire rack before slicing to enjoy the perfect texture and flavor.
Notes
- Ensure the sweet potato is fully cooled before mashing and mixing into the dough to avoid killing the yeast.
- If the dough feels too sticky during kneading, add a small amount of flour, one tablespoon at a time, until manageable.
- Room temperature eggs help the dough rise better and blend more easily.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey, adjusting rise time accordingly.
Keywords: sweet potato challah, braided bread, autumn bread recipe, fall baking, sweet potato bread
