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Sourdough Challah Bread

Sourdough Challah Bread Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup active sourdough starter
  • 3 large eggs, at room temperature
  • 1/4 cup honey
  • 1/4 cup neutral oil
  • 1 1/2 teaspoons fine sea salt
  • 4 cups bread flour
  • 1 egg yolk, whisked with 1 tablespoon water

Method
 

  1. Mix the starter, eggs, honey, and oil. Add flour and salt, stir to a shaggy dough, cover, and rest 30 minutes.
  2. Knead by hand or mixer until smooth and elastic, 8 to 12 minutes. Add a little flour only if it sticks badly.
  3. Place in an oiled bowl, cover, and let rise until doubled, 4 to 6 hours.
  4. Punch down, divide, and roll into ropes. Braid and place on a lined baking sheet. Cover and proof until puffy, 2 to 3 hours. Preheat oven to 375°F during the last 20 minutes.
  5. Brush with egg wash and bake until deep golden, 30 to 35 minutes. Cool on a rack at least 20 minutes before slicing.

Notes

The active hands-on time is quick, but the sourdough fermentation means the dough needs 6 to 8 hours total. Start early in the day or use an overnight fridge rise after the first proof. The loaf is done when an internal thermometer reads 190°F to 195°F.