Sourdough Challah is light, fluffy, and oh so tender. Since it's made with sourdough starter, it's slightly tangy as well. This is a beautiful bread to make for any special occasion or when you're feeling creative.
In a large mixing bowl, using your dough hook, on low speed combine the sourdough, sugar and ½ of the flour
Now add the eggs and the remaining flour and combine on medium speed. Then add the oil and salt
Continue to let the stand mixer knead the dough for 7 to 10 more minutes. Then turn off the mixer and scrap down the bowl. About every five minutes. I had to let my motor rest for a while, so this was the perfect opportunity to scrap down the sides. The dough needs to be smooth and elastic
If the dough is sticky, meaning it is sticking to the sides and bottom, add in a tablespoon more of flour.
In another large mixing bowl, coat it with oil and place the dough ball inside. Cover and let rest until it is doubled in volume. Around 2 to 4 hours.
When the dough has doubled punch down the dough.
Make the egg wash
Beat the egg and sugar together
Making the braid https://www.youtube.com/watch?v=llhB1eNh580
Preheat your oven to 340 degrees fahrenheit
Flour your countertop and turn out dough on to the surface
To make one long braid, divide the dough into 4 equal portions.
Roll out portion of dough into 12 inch long ropes and then placing them side by side
Pinch the ends of the top part of the dough, furthest away from you
Then begin braiding the ropes
Place the loaf on a parchment lined baking sheet
Brush the top of the loaf with your egg wash
Place in the oven
Bake for 35 to 35 minutes. Test to see if it is done by tapping the bottom of the loaf. It should sound nice and hollow