Name: Sourdough Challah Bread
Prep time: 30 min
Cook time: 30 min
Total time: 12 h
Yield: 12 servings
Cuisine: Jewish
Ingredients: 1 cup active sourdough starter (fed and bubbly); 1/2 cup warm water; 1/4 cup maple syrup (or agave nectar); 1/4 cup vegetable oil; 3 large eggs (2 for the dough, 1 for the egg wash); 4 cups all-purpose flour; 1 1/2 teaspoons salt; 1 tablespoon sesame seeds; 1 tablespoon poppy seeds

Indulge in the delightful combination of traditional challah with a tangy twist! This Sourdough Challah is perfect for those who love a soft, slightly sweet bread with a beautiful golden crust. This bread is ideal for any occasion, from festive gatherings to cozy family dinners, and is safe for even the littlest members of your family!

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I make Challah quite often. It's sweet, soft and kiddos love it. This time, with my new slightly unhealthy sourdough addiction, I wanted to try to make a Challah without traditional active dry yeast. My husband said it'll be gross and that I should see a therapist about my addiction.

So I asked ChatGPT:

Is it possible to make challah bread with sourdough starter or will it be gross?

I love how it helps me win arguments:

It is absolutely possible to make challah bread with sourdough starter, and it can be quite delicious! Using a sourdough starter will give the challah a unique flavor and a slight tanginess that complements its rich, slightly sweet taste. Here’s a basic outline for making sourdough challah: Ingredients 1 cup active sourdough starter (fed and bubbly) 1/2 cup warm water 1/4 cup honey 1/4 cup vegetable oil 3 large eggs (2 for the dough, 1 for the egg wash) 4 cups all-purpose flour 1 1/2 teaspoons salt

Only problem here is honey. Technically, my baby will be 1 in 2 weeks, but they say no honey before age 1, so why risk it... (I grew up in a Kibbutz and was given tomato juice in the infantry and lived to tell but I'm a bit more health aware than they were in the 80's). So I asked ChatGPT:

Got baby. Anything I can use instead of honey?

Of course it can...

Certainly! You can substitute honey with maple syrup or agave nectar. Both options will provide the necessary sweetness and moisture without the risk associated with honey for babies under 1 year old. Here's the adjusted recipe: Ingredients 1 cup active sourdough starter (fed and bubbly) 1/2 cup warm water 1/4 cup maple syrup (or agave nectar) 1/4 cup vegetable oil 3 large eggs (2 for the dough, 1 for the egg wash) 4 cups all-purpose flour 1 1/2 teaspoons salt

I still didn't feel very confident that my bread will come out soft and yummy so I asked:

Will it have a soft or think crust?

And it assured me:

The sourdough challah with this recipe will have a soft crust. The egg wash helps to create a shiny, golden exterior that is not too thick or hard. If you prefer an even softer crust, you can brush the loaf with melted butter immediately after baking and cover it with a clean kitchen towel while it cools. This will help to retain moisture and keep the crust tender.

So I requested the recipe:

please provide a description, followed by number of servings, calories per serving, then prep cook and total time, then the recipe name, then the recipe, and then the nutritional value please

And here it is:

Servings: 12

Calories per Serving: 190

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 9-12 hours (including rises)

Sourdough Challah Bread

Ingredients

1 cup active sourdough starter (fed and bubbly)
1/2 cup warm water
1/4 cup maple syrup (or agave nectar)
1/4 cup vegetable oil
3 large eggs (2 for the dough, 1 for the egg wash)
4 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sesame seeds
1 tablespoon poppy seeds

Instructions

Activate the Starter: Ensure your sourdough starter is active by feeding it 4-8 hours before you plan to bake.
Mix the Dough: In a large bowl, combine the active starter, warm water, maple syrup (or agave nectar), oil, and 2 eggs. Mix well.
Add Dry Ingredients: Gradually add flour and salt to the wet mixture. Mix until a dough forms.
Knead: Knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour.
First Rise: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled in size. This can take 4-8 hours, depending on the strength of your starter and the room temperature.
Shape the Challah: Once doubled, punch down the dough and divide it into 3 or 4 equal parts. Roll each part into a long rope and braid them together. Place the braided loaf on a parchment-lined baking sheet.
Second Rise: Cover the braided loaf and let it rise again until puffy, about 2-4 hours.
Preheat Oven: Preheat your oven to 350°F (175°C).
Egg Wash: Beat the remaining egg and brush it over the loaf for a shiny crust. Sprinkle half of the loaf with sesame seeds and the other half with poppy seeds.
Bake: Bake for 25-30 minutes until the challah is golden brown and sounds hollow when tapped on the bottom.