Soft • Braided • Naturally Leavened ✨
Servings: 1 large loaf
Prep Time: 20 minutes
Fermentation Time: 8–12 hours
Bake Time: 25–30 minutes
🌾 Ingredients
- 3½ cups all-purpose flour
- 1 cup active sourdough starter
- 2 large eggs
- ¼ cup honey or sugar
- ¼ cup oil (vegetable or olive oil)
- ½ cup warm water (adjust as needed)
- 1 tsp salt
Egg Wash:
- 1 egg + 1 tbsp water
👨🍳 Instructions
1. Make the Dough
In a bowl, mix sourdough starter, eggs, honey, oil, and water.
Add flour and salt, then knead into a soft, smooth dough (8–10 minutes).
2. First Rise
Cover and let it rise at room temperature for 8–12 hours until doubled.
3. Shape
Divide dough into 3–6 strands.
Roll into ropes and braid into a challah shape.
4. Second Rise
Place on a lined tray, cover, and let rise for 1–2 hours until puffy.
5. Egg Wash
Brush with egg wash for a shiny golden crust.
6. Bake
Bake at 180°C for 25–30 minutes until golden brown.
7. Cool & Serve
Let cool before slicing.
✨ Tips
- Use an active, bubbly starter for best rise
- Don’t rush fermentation—it builds flavor
- Add sesame or poppy seeds for topping
