Wanna bake a delicious sourdough, egg-Challah at home?
Updated: Jul 31
While you are still at home we are happy to share with you a few fun homemade recipes.
Doesn't this sourdough egg - Challah look AMAZING?
1 cup natural yeast starter
1 cup warm water
1 Tablespoon real salt
⅓ cup honey
6 eggs and 1 for the egg wash
½ cup avocado oil
8-9 cups flour (I use half whole wheat and half white unbleached all purpose)
Combine water, starter, salt, honey, 6 eggs, and oil in your mixer.
Add flour a cup at a time until fully incorporated.
Continue adding flour until the dough "cleans" the sides of the bowl around the lower half. Turn off your mixer and allow the dough to rest for 20-30 minutes. This test allows the flour to soak up additional moisture and you will end up using less flour. Knead for 10 minutes or until the dough is smooth and elastic- doesn't tear when you gently pull it apart (I use speed 2 on my bosch for kneading).
Pull the dough out of the mixer and knead it a few times on your counter until the texture is uniform. Place in a greased bowl and cover with a damp kitchen towel. Place the dough in a warm place (I use my oven with the light on) to rise overnight or all day - at least 6 hours.
Once your dough has risen, remove it from the bowl and divide into two portions. Place one portion back in the bowl and cover. Take the remaining portion and divide it in thirds. Take each third and divide it in half so you are left with six pieces. Take each piece and roll it out like a long snake.
At this point, you need to braid your Challah. I found several excellent tutorials on youtube for 6-strand braiding, so I will refer you to those until I put my own together. Watch the video. It's really not hard at all and once you get the hang of it, it goes quickly. My six year old was doing it for me! Once you have braided your loaves, place them side by side on a greased jelly roll pan. Take your remaining egg and whisk it in a bowl with about a teaspoon of water. Using a pastry brush, brush the egg wash all over your loaves, making sure you get all of those cracks!
Cover the Challah with greased plastic wrap and allow to rise for 2- 2½ more hours or until the dough yields a gentle fingerprint. Preheat your oven to 350 degrees. While it's heating up, go over your bread again with the egg wash. Bake for 35 minutes, or until a thermometer registers at least 180 degrees in the bottom of the loaf.
Remove the bread from the pans and allow to cool before slicing.