Cheese Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
My favorite way to elevate traditional challah is by folding in two gorgeous cheeses and fresh thyme. This savory twist transforms the classic Jewish bread into something utterly irresistible, perfect for special dinners or impressing guests. The beauty of this recipe is its simplicity you just need basic bread making skills and about two hours total, making it far less intimidating than you'd think. Plus, the mature cheddar brings wonderful calcium and protein to support bone health, while tasting absolutely delicious. Whether you're an experienced baker or curious beginner, this cheesy, herbaceous loaf will become a treasured favorite.
Ella x
Ingredients
- 500 gstrong bread flour
- 280 mlwarm water
- 7 ginstant yeast
- 3eggs(room temperature)
- 60 mlolive oil
- 8 gsalt
- 30 mlhoney
- 200 gmature cheddar cheese(grated)
- 150 ggruyère cheese(grated)
- 15 gfresh thyme(chopped)
- 3 gblack pepper
- 1egg yolk(for egg wash)
- 20 gsesame seeds(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add 2 whole eggs and 1 egg white, honey, and olive oil. Mix well.
Tip: Keep water temperature between 40-45°C for best yeast activation.
- 2
Add flour and salt to the wet mixture. Knead for 8-10 minutes by hand or in a stand mixer until the dough is smooth and elastic, then knead in an additional 2 minutes.
Tip: The dough should be slightly sticky but hold together; add water 1 tablespoon at a time if too dry.
- 3
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A turned-off oven with the light on creates an ideal proofing environment.
- 4
Mix grated cheddar, gruyère, thyme, and black pepper in a bowl. Punch down the dough and divide into three equal portions.
Tip: Reserve 30g of the cheese mixture for topping after braiding.
- 5
Roll each portion into a long rope about 45 cm in length. Brush each rope with a light coating of the cheese mixture, leaving 5 cm clear at each end.
Tip: Don't overload with cheese or it will leak during baking.
- 6
Braid the three ropes together, tucking the ends underneath and pinching to seal. Place on a lined baking tray.
Tip: A tight braid will expand evenly during the second rise.
- 7
Cover the braided loaf and let rise for 50 minutes until puffy and increased by about 50 percent.
Tip: It should spring back slowly when poked with a finger.
- 8
Preheat oven to 200°C. Brush the challah with egg yolk mixed with 1 tablespoon water, sprinkle with reserved cheese and sesame seeds.
Tip: Apply egg wash gently to avoid deflating the dough.
- 9
Bake for 30-35 minutes until deep golden brown and a skewer inserted in the thickest part comes out clean. The internal temperature should reach 90°C.
Tip: If the top browns too quickly, loosely tent with foil after 20 minutes.
- 10
Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Tip: The cheese will set as it cools, making the bread easier to slice cleanly.
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