Sun-Dried Tomato Challah
Prep
1 hr 30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
A vibrant twist on traditional challah, swirled with tangy sun-dried tomatoes and fresh basil for a savory-sweet bread that's perfect for special occasions or weekend gatherings.
Ella x
Ingredients
- 250 mlwarm water
- 7 gactive dry yeast
- 500 gall-purpose flour
- 3eggs(divided)
- 60 mlolive oil
- 8 gsalt
- 15 gsugar
- 120 gsun-dried tomatoes(finely chopped)
- 20 gfresh basil(chopped)
- 3garlic(minced)
- 30 gsesame seeds
- 2 gblack pepper
Detail level
Instructions
- 1
Combine warm water with yeast and let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: Water temperature should be around 40-45°C for best yeast activation.
- 2
In a large mixing bowl, whisk together flour, salt, and sugar. Create a well in the center and pour in the yeast mixture, 2 beaten eggs, and olive oil.
Tip: Reserve 1 egg for egg wash later.
- 3
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic, either by hand or with a stand mixer.
Tip: The dough should be slightly tacky but not sticky to the touch.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
Tip: An oven with the light on creates an ideal warm environment for rising.
- 5
While dough rises, combine chopped sun-dried tomatoes, fresh basil, minced garlic, and black pepper in a small bowl.
Tip: This filling mixture can be prepared while waiting for the first rise.
- 6
Punch down the risen dough and divide into 4 equal portions. Roll each portion into a thin rectangle and spread the sun-dried tomato mixture evenly across the surface.
Tip: Leave a small border around the edges to prevent filling from leaking out during braiding.
- 7
Roll each rectangle tightly into a log, then loosely braid all 4 logs together to form a challah loaf. Place on a parchment-lined baking sheet.
Tip: A loose braid allows room for the dough to expand as it rises and bakes.
- 8
Cover the braided loaf and let it rise for 45 minutes until puffy and light.
Tip: The dough should increase in volume by about 50% during this second rise.
- 9
Preheat oven to 190°C. Beat the reserved egg and brush generously over the entire loaf, then sprinkle with sesame seeds.
Tip: The egg wash creates a beautiful golden-brown crust.
- 10
Bake for 35-40 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Tip: Cover with foil if browning too quickly during the last 10 minutes of baking.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.