In the category of autumn challah flavors there is pumpkin challah and even sweet potato challah. But I wanted to try my hand at combing another favorite fall flavor into challah bread: butternut squash and fresh sage.
Admittedly I was a bit nervous to see how the addition of butternut squash would affect the challah. I have made pumpkin challah many times, but never before had I added butternut squash. I am happy to report that not only is consistency of this dough just perfect, but the color is beautiful and the taste even more incredible.
You can swap out fresh sage for dried sage, but I really enjoyed the flecks of sage leaves throughout the challah dough, and the addition of some fresh chopped sage on top along with thick sea salt really makes this bread even more special. This challah would also translate for a wonderful savory stuffing.
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challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
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Can I throw all the ingredients into a bread machine’s ne to make the dough?
We haven’t tried making this recipe using a bread machine but please let us know how it turns out if you do.
Can one use pumpkin instead of the butternut squash?
Sure!
I’m a newbie to challah so how do you braid it
Hi Donna, check out this video tutorial to guide you through it!
I tried this recipe last year and it was good, but I had trouble cooking the 5-6 sage leaves in oil. I want to make it again, but this time using dried sage from a spice container instead of the 5-6 leaves. What is the dry measure amount of sage I should use? I too want to see flecks of sage in the dough, but to keep it simple I want to put the right amount into the dough making process. Thanks.
Can you give us the ingredient quantities needed to yield 4 medium (about 3/4 – 1 lb each) loaves?
You can just double the recipe for 4 small-medium loaves.