No Fuss Sourdough~ Challah Egg Bread
In the last post in this series I showed how I make no fuss sourdough soft sandwich bread and before that my no fuss sourdough artisan bread. This time I am going to share a delicious egg enriched recipe for no fuss sourdough Challah bread.
This recipe contains a a few more ingredients than the other two loaves loaf but follows the same simple proccess and is definitely worth it!
This Challa Egg bread is richer and a bit denser than the sandwich loaf but still soft. This dough also makes great cinnamon rolls!
No Fuss Method
Over the last several years I developed my own method of making sourdough. This method is based on trial and error with a lot of inspiration from the book Artisan Bread in Five Minutes a Day. When I switched to baking almost only sourdough I wanted something similarly easy and this method was born. My method really doesn’t take much more than 5 minutes a day excluding the resting and baking time. Somebody else is probably making sourdough this way but I haven’t really seen anything like it online.
Here is a review of the 5 basic steps I do:
1. Take starter out of the fridge and add some to a bowl. Then add all the other ingredients from your chosen recipe.
2. Mix and knead in the bowl until a dough is formed. Cover and allow to rise for 8-12 hours.
3. Feed starter equal parts flour and water, place back in fridge.
4. Form dough into loaves or rolls. Allow to rest for 20 minutes to 1 hour. Preheat oven.
5. Bake bread.
That’s it! No fussing with feeding the starter first, waiting until it is active, or dealing with discard. This is how I make Sourdough every time. Everything from artisan loaves to dinner rolls to cinnamon rolls!
Now time for the Challah egg bread recipe!
Scroll all the way to download a pretty printable recipe card!
Let me know in the comments below if you try this recipe and what sourdough recipe you would like to see next!
No Fuss Sourdough~ Challah Egg Bread
Difficulty: Easy2
loaves15
minutes35
minutesThe easiest sourdough ever!
Ingredients
1 cup sourdough starter
1 cups water
4 eggs, beaten
1 Tbsp. sea salt
1/2 cup sugar
1/2 cup melted butter or coconut oil
7 cups all purpose flour
Egg wash(1 egg beaten with 1 Tbsp. water)
Directions
- Take your sourdough starter directly out of the fridge and add 1 cup to bowl. Add water, eggs, sugar, salt, melted butter and mix
- Slowly add flour until a shaggy dough forms. At this point I usually use my hands to gently knead dough adding enough flour to make the dough firm enough to handle but still soft. Cover and allow to rest 8-12 hours, I usually make my dough in the evening and let it sit overnight.
- Feed starter by adding about equal parts water and flour and mixing well. Place back in fridge.
- After 8- 12 hours or dough has risen about double, use floured hands to press down and divide dough into 2 parts. Then divide each part into three parts. Taking one part gently roll betwee your palms into a rope. Braid the three ropes together and tuck the ends underneath. Cover and allow to rest about 20- 40, it will not rise much. Brush with egg wash and place in preheted a 350 degrees Farenheit oven.
- Bake in oven at 350F for 25-30 minutes or until golden brown. Cover with a towel and allow to cool.
Notes
- You may save half the dough in the fridge if you prefer to only bake 1 loaf. It will be fine for a few days. When ready to bake the next loaf simply take it out for an hour to warm up and then proceed with shaping the loaf as directed.
