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Sourdough Challah
Sourdough Challah

Before you jump to Sourdough Challah recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

We are very mindful that eating healthy foods can help us feel better within our bodies. If we eat more healthy foods and less of the unhealthy ones we generally feel much better. A little bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s hard to find healthy foods for something to eat between meals. Finding snack foods that really help us feel better and increase our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?

Whole grain meals are an outstanding choice for a fast wholesome snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Whole grains are usually better than processed grains present in white bread.

A large variety of easy health snacks is easily available. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to sourdough challah recipe. To cook sourdough challah you only need 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Sourdough Challah:
  1. You need For the starter:
  2. Provide 2 tablespoons (35 grams/1.2 ounces) very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier
  3. Prepare 1/3 cup (80 grams/2.8 ounces) warm water
  4. Use About 1 cup (135 grams/4.8 ounces) bread flour
  5. Provide For final dough:
  6. Prepare 1/4 cup (60 grams/2 ounces) warm water
  7. Use 3 large eggs, plus 1 for glazing
  8. Use 1 1/2 teaspoons (8 grams/0.3 ounce) table salt
  9. Prepare 1/4 cup (55 grams/1.9 ounces) vegetable oil
  10. You need 3 tablespoons (65 grams/2.3 ounces) mild honey or a scant 1/3 cup (60 grams/2.1 ounces) granulated sugar
  11. Take About 3 cups (400 grams/14 ounces) bread flour
  12. Provide Fully fermented sourdough starter
Steps to make Sourdough Challah:
  1. In the Morning: mixing the sourdough starter: Knead starter into water until it is partially dissolved, then stir in the flour. Knead until it is smooth. Let the starter ferment until it has tripled in volume and is just starting to deflate. (It took me 3hr in room temperature at 30oC - 4 times its volume). If it is winter, you should do it in the evening and it takes more time to rise.
  2. In a large bowl, add the oil first, then use the same cup for measuring the honey — the oil will coat the cup and let the honey just slip right outor sugar until the salt has dissolved and the mixture is fairly well combined. With your hands or a wooden spoon, mix in the bread flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface, add the starter, and knead until the dough is smooth, no more than 10 minutes. The dough should feel smooth and very firm..
  3. If it is winter, soak your mixing bowl in hot water now to clean and warm it for fermenting the dough. Place the dough in it and cover with plastic wrap. Let the dough ferment for about 2 hours. It took me 2.5h in 28oC.
  4. Line a big large baking tray. I made one big loaf. You can make 2 as desired. Divide the dough into 6 rolls. (170g for each).
  5. Braid or shape them as desired, position them on the prepared sheet(s), and cover them well with plastic wrap. Let proof until tripled in size, about 5 hours. (It took me 2.5 hr in 28oC). When the loaf has not push back Testing the dough by gently pressed with your finger, it will have not push back but remain indented. Brush it with the egg glaze mixed with a table spoon of fresh milk. Sprinkle nuts for your choice (I use Chia seeds).
  6. Preheat the oven to 180oC. Bake 40-45 minutes until golden brown. After the first 20 minutes of baking, switch the loaf from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil.
  7. Remove it from the oven, and let cool on a rack.

Add the all purpose flour, and stir until completely combined. Looking at the beautiful braided Challah with moist & creamy texture in the "The Fresh Loaf's blog " with The original recipe of Maggie Glezer'from her book: " A Blessing of Bread" inspires me to make by sourdough version. Thank you , all for your tasty. The formula in this sourdough challah recipe The challah bread is made with an enriched dough. It's enriched with oil, honey and eggs.

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