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Sourdough challah bread

Sourdough challah bread

Today we are making traditional Jewish holiday baking, sourdough challah bread. It is believed that the more braids the braid is made of, the more skillful the hostess is. There can be Challah with 3, 4, 6, and even 12 braids. Ours will consist of 4, it is very easy to braid.
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Cook Time 1 hour
Total Time 1 hour
Course Bakery
Cuisine Jewish
Servings 20 people
Calories 139 kcal

Equipment

  • 1 teaspoon
  • 1 mix bowl
  • 1 tablespoon
  • 1 food wrap
  • 1 knife

Ingredients
  

  • 200 g sour cream
  • 50 g sugar
  • 50 g butter
  • 3 pcs egg
  • 1 tsp yeast dry
  • 500 g flour
  • 100 ml water
  • 1 tsp poppy seeds confectionery
  • 1 pinch salt

Instructions
 

  • Prepare everything you need.
    Ingredients needed for cooking sourdough challah bread
  • In a bowl, add salt, sugar, and dry yeast.
    50 g sugar, 1 pinch salt, 1 tsp yeast
    Salt, sugar, dry yeast
  • Pour warm water, mix until everything dissolves. Add 2 tablespoons of flour. At this stage, the consistency of the dough does not matter. Leave for 15 minutes. As soon as the first signs of yeast activity appear in the form of bubbles and increased volume, you can continue.
    500 g flour, 100 ml water
    Dough sponge
  • Add sour cream and melted butter.
    50 g butter, 200 g sour cream
    Sour cream, butter
  • Beat two whole eggs and one egg white (leave the yolk for greasing) with a fork and pour into the dough.
    3 pcs egg
    Eggs
  • Gradually add flour and knead until elastic.
    Flour
  • Leave in a warm place, cover with cling film. After doubling in volume, you can continue. Take half of the dough, divide it into 4 equal parts.
    Dividing the dough into 4 equal parts
  • Roll each part into a braid, place on a baking sheet. Fasten the braids on top and start braiding the Challah. For clarity of the process, we suggest numbering the braids from left to right 1,2,3,4. Act as follows: take braid 4, place it on top of 3, pass it under 2, and on top of 1.
    Bundles of dough
  • And according to the same principle, continue braiding, i.e. braid number 3 is now the far right (became number 4).
    Weaving of dough bundles
  • Repeat these steps until you form a braid along the entire length.
    Proofing the dough
  • Leave to rise for half an hour. Then brush with egg yolk, sprinkle with poppy seeds (you can replace with sesame seeds or flax seeds).
    1 tsp poppy seeds
    Yolk, mac
  • Bake in the oven at 170 ℃ for 30-40 minutes depending on the thickness of the braid. The Easter Challah bread is ready. The baking is soft, fragrant, and porous. From this amount of dough, you can bake two long Challahs.
    Sourdough challah bread

Nutrition

Calories: 139kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 40mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 126IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
Keyword easter, yeast dough