Author: Bob and Robin Young

Source: Martha Stewart "Living". Sept 2009, Pg 176

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Butter a large bowl and melt 4 T butter in a saucepan over medium-low heat; let cool.

2

Combine 2 T melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface and knead until smooth, about 10 minutes.

3

Transfer dough to a buttered bowl and brush with 1 T melted butter. Cover. Let rise in a warm place until dough almost doubles in size. About 1½ hours.

4

Turn dough out onto a floured surface. Pat into an 8½x14" rectangle. Top with apples; knead to incorporate. Return to bowl and brush with the remaining melted butter. Cover. Let rise again until doubled, about 1 hour.

5

Pre-heat oven to 375°F

6

Butter a 9" round cake pan. Roll dough into about a 24" rope and coil in concentric circles and transfer to the pan. Cover and let rise again, about 45 minutes.

7

Heat remaining 4 T butter and ½ cup honey a saucepan over medium-low heat until butter melts. Brush the dough with the honey-butter mixture. Bake until golden brown and firm, about 35 minutes. (190°F internal temperature)

8

Brush the baked and warm challah with the remaining butter-honey mixture. Let cool in the pan on a wire rack for about 30 minutes. Turn out loaf from the pan and let cool.