Sun-Dried Tomato Challah
Prep
1 hr 30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This sun dried tomato challah is my favorite way to transform a traditional Jewish bread into something with Mediterranean flair. The beauty of this recipe is its simplicity and speed, ready in just two and a half hours from start to finish. I love using sun dried tomatoes because they're packed with lycopene, a powerful antioxidant that supports heart health. Fresh basil and garlic add incredible depth of flavor without any fuss, and the whole thing comes together in one straightforward dough. Whether you're baking for a special occasion or a casual weeknight dinner, this loaf never fails to impress with its stunning golden color and rich, savory taste.
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.
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