Sourdough Challah Bread
Ingredients
- 1 cup sourdough starter active and bubbly
- 4 cups all-purpose flour (for softer bread you can also use 3 1/2 cups bread flour & 1/2 cup all-purpose flour)
- 6 tablespoons honey
- 6 tablespoons oil any neutral tasting oil will do. I did coconut oil melted
- 3 large eggs
- 2 teaspoons salt
- 1/2 cup water
Egg Wash
- 1 large egg yolk
- 1 tablespoon water
Instructions
- The night before, use a large bowl to combine starter, water, eggs, honey, and oil.
- Gradually add flour and salt, put in mixer and knead until the dough is smooth, glossy, and pulls away from the side of the bowl. (Usually around 20 minutes.)
- Cover and allow to ferment/rise at room temperature for about 10 hours (or until doubled in size).
- In the morning, divide, shape, and braid the dough into a traditional Challah loaf and pinch the ends together.
- Place in a greased baking dish or cookie sheet.
- Allow dough rise again for 1–2 hours.
- Preheat oven to 350°F (175°C) and brush challah with egg wash (make the wash by beating an egg with water).
- Sprinkle with seeds if desired and bake for 30-35 minutes, until golden brown.
NOTE: This makes a very wet dough; give it time, patience and lots of kneading (like 20 minutes in the mixer). It will begin to pull from the sides of