Sweet 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
Scale
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
