If you have leftover sourdough starter, consider making this challah. It bakes up two beautiful loaves and is perfect for French toast or sandwiches! If you’re generous, you can even gift a loaf to a friend or neighbor!
It’s been a while since I made bread. While I enjoy making homemade bread, it takes time to plan ahead and ensure that I’ll be home to finish the recipe. The past few weeks at the Eva Bakes house has been insane. Addie had dance classes and rehearsals 3-4 times a week, voice lessons, and other commitments.
We finally got a small break after Addie’s dance recital concluded. There was one weekend where I had NOTHING to do. It was such a rarity! I took full advantage of this and baked some bread. Since my sourdough starter had been hanging out in the refrigerator and needed to be fed, I used 1 cup of the discard for this challah.
I loved the fact that this recipe made 2 loaves. I was going to gift some away but figured that we could use it for grilled cheese sandwiches and French toast. It’s OK to be selfish every once in a while, right?
Husband’s rating: 3.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 4.5 out of 5
Sourdough discard challah bread
- 2 and ¼ teaspoons (one 0.25 ounce package) active dry yeast
- 1 cup warm water about 110°F / 43°C
- 1 teaspoon granulated sugar
- 4 and ½ to 5 cups bread flour plus more as needed
- 2 teaspoons salt
- ⅓ cup granulated sugar
- 3 large eggs
- ¼ cup canola oil
- 1 cup sourdough discard unfed
- 1 large egg for wash wash
- In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand or using a handheld mixer, add the yeast, warm water, and the teaspoon of sugar. Let it sit and hang out for about 5 minutes or until it gets frothy.
- Turn the mixer to low and add in 1 cup of the bread flour and mix until combined
- Add in the eggs, one at a time, until each one has been fully incorporated before adding the next. Add in the remaining sugar and the oil and mix well.
- Add in the sourdough discard
- Add in the remaining bread flour and the salt and mix until everything comes together. You can increase the speed to medium low so the dough keeps kneading. Allow the dough to keep kneading for about 10-12 minutes. Your dough should be tacky but not sticky. If it's too sticky, add more flour, about 1 Tablespoon at a time.
- Transfer the dough to a well-oiled bowl and cover with plastic wrap. Allow it to rest and rise in a warm location until doubled, about 1-2 hours.
- Once the dough has doubled, punch it down on a lightly floured surface. Evenly divide the dough into 6 pieces. Roll each piece into a long rope.
- Take three of the rope strands and braid them. Place the braided strand into a well-greased loaf pan (about 9"x5"). Tuck the excess underneath itself. Repeat with the other 3 strands and place it into a separate loaf pan.
- Cover with plastic wrap and allow it to rise for about 1 hour
- Preheat your oven to 350°F
- Brush the tops of the breads with the egg wash
- Bake in your preheated oven for about 35-40 minutes or until the top turns golden. If you tap the bottom of your loaf, it should sound hollow.
- Allow the bread to cool before slicing and serving