Imagine the warm, inviting aroma of freshly baked bread wafting through your kitchen, wrapping you in a cozy embrace. Now, picture that bread being a deliciously soft and slightly tangy Sourdough Discard Challah, perfect for any occasion! This unique twist on a traditional Jewish bread not only makes use of your sourdough starter but also transforms your kitchen into a haven of delightful scents and flavors. Whether you're enjoying it for breakfast, brunch, or as a centerpiece for your Shabbat table, this recipe is sure to impress. Ready to elevate your baking game? Let’s dive into the art of crafting this scrumptious loaf that’s as beautiful to look at as it is to taste!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sourdough starter
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tablespoon active dry yeast
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the 3 cups of all-purpose flour, 1/4 cup of sugar, and 1 teaspoon of salt. Mix these dry ingredients together until well combined.
- In a separate bowl, whisk together the 1/2 cup of sourdough starter, 1/4 cup of vegetable oil, and 3 large eggs until the mixture is smooth and well-blended.
- In a small bowl, activate the 1 tablespoon of active dry yeast by mixing it with 1/4 cup of warm water (about 110°F or 43°C) and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, add it to the wet mixture and stir to combine.
- Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon or spatula. Mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and divide it into three equal pieces.
- Roll each piece into a long rope, approximately 12-15 inches in length. Once you have your three ropes, braid them together to form the challah loaf. Pinch the ends together to seal.
- Place the braided loaf onto a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise for another 30-45 minutes until it has puffed up again.
- Preheat your oven to 350°F (175°C) during the final rise. Once the loaf has risen, you can brush the top with an egg wash made from 1 beaten egg mixed with a tablespoon of water to give it a beautiful golden color.
- Bake the challah in the preheated oven for about 30 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy your delicious sourdough discard challah bread!
Tips
- Use Fresh Ingredients: Ensure your sourdough starter is active and bubbly for the best flavor and rise. If it's been a while since you’ve fed it, give it a refresh before starting the recipe.
- Kneading Technique: When kneading the dough, use the heel of your hands and push it away from you, then fold it back over itself. This technique helps develop gluten for a softer loaf.
- Warm Rising Environment: If your kitchen is cool, create a warm environment for the dough to rise by placing it in an oven that’s turned off but has the light on, or in a slightly warmed oven (turned off) with a bowl of hot water.
- Egg Wash for Shine: For a beautifully golden crust, brush the loaf with an egg wash before baking. You can also add sesame or poppy seeds on top for extra texture and flavor.
- Check for Doneness: To ensure your challah is fully baked, tap the bottom of the loaf; it should sound hollow. If it’s not quite there, give it a few more minutes in the oven.
- Cooling Time: Allow the bread to cool completely on a wire rack before slicing to maintain its structure and avoid a gummy texture.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Just slice it before freezing for easy access!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
