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1 In a large mixing bowl, combine the first six ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.
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2 Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.
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3 Place apples, sugar, cinnamon and lemon juice in bowl, set aside.
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4 Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.
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5 Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.
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6 Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).
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7 Using a sharp knife, cut off chunks of the dough and place them in the prepared pan. The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any apple drop out over top.
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8 Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.
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9 When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven to bake for 45-55 minutes or until done.
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10 When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.
