Cheese Challah

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.