Sweet Potato Challah

Equipment

A large ceramic or glass bowl
A stand mixer
A cookie sheet
Parchment paper or silicone mat
Liquid and dry measuring cups
Measuring cups and spoons

Ingredients

1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk flour, sugar, yeast & salt & set aside.
3. In your main mixing bowl, beat mashed potato, butter & water.
4. Add about half a cup of dry mix, then stir. Repeat.
5. If you are using a stand mixer, switch to a dough hook at this time.
6. Either way, add remaining dry ingredients and knead for 8-10 minutes or until dough does not stick to the bowl. It should be tacky but not sticky.
7. Form the dough into a ball and place in a lightly greased bowl.
8. Cover with towel or plastic wrap and let rise for 60-90 minutes in a warm place.
9. Punch down the dough and let it rise again for 45-60 minutes.
10. Punch down one more time and divide/shape as desired.
11. Wash dough if desired (I used a 1-1 of maple syrup & oat milk on the one I made for you) and let rest for 40 minutes.
12. Bake at 375 for 35-40 minutes.

Josiah Wolff is a member of Congregation Beth Tikvah.