Yogurt Challah
Growing up in Israel, I had challah every Friday for Shabbat and on most days in between. After trying countless recipes, I discovered my favorite in baker Uri Scheft’s brilliant book Breaking Breads. He figured out the perfect proportions, so why reinvent it when he graciously let me share his formula here? I add labne to make the dough even richer, while olive oil lends a savory flavor. If you want a dairy-free dough, omit the labne. What you can’t leave out are spices. They deliver both extra flavor and texture. Nowadays, I bake challah every week with my sons, switching up the seasonings and shapes throughout the year.
- Author
- Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
- Servings
- Makes 2 (9-inch) loaves
- Category
- Bread
Ingredients
- 21⁄2 teaspoons nigella seeds (7 grams)
- 11⁄2 teaspoons ground turmeric (3 grams)
- Mix together the nigella seeds and turmeric.
- 1 cup lukewarm water (210 grams)
- 1 tablespoon active dry yeast (11 grams)
- 1⁄4 cup sugar (50 grams)
- 3 3⁄4 cups all-purpose flour (500 grams)*
- 3 tablespoons extra-virgin olive oil (35 grams), plus more for the bowl
- 1 tablespoon plus 1 teaspoon labne or plain whole milk Greek yogurt, optional (25 grams)
- 1 teaspoon kosher salt (4 grams)
- 2 large eggs (120 grams), at room temperature
- 1⁄4 cup white sesame seeds, preferably unhulled (40 grams), for sprinkling
Directions
- Whisk the warm water, yeast, and 1 teaspoon of the sugar (5 grams) in a medium bowl. Let stand until foamy, about 10 minutes.
- Combine the flour, oil, labne, salt, 1of the eggs, the spice blend, yeast mixture, and the remaining sugar (45 grams) in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping the bowl occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes.
- Turn out onto a clean work surface and knead to form a tight ball, about 2 minutes. Lightly oil the mixer bowl, return the dough to it, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 1 hour.
- Line a half sheet pan with parchment paper. Turn the dough out onto a clean unfloured work surface and divide it into six equal pieces (about 108 grams each). Roll each into a 12-inch-long rope, pressing and rolling the ends to taper them.
- Place two ropes parallel to each other, spacing them 3 inches apart. Cross the ropes once, leaving an inch free at the ends. Lay a third rope over the point at which the others cross. Braid the three ropes, tucking in the ends. Repeat with the remaining three ropes to form a second loaf. Transfer both braids to the prepared pan, spaced at least 5 inches apart. Cover with a clean kitchen towel and let rise in a warm place until puffed and the volume increases by about a third, roughly 45 minutes.
- Position a rack in the center of the oven and preheat the oven to 400°F. Beat the remaining egg with a few drops of water and gently brush it over the loaves to lightly coat. Sprinkle with the sesame seeds.
- Bake until browned and well risen, 19 to 20 minutes. Cool completely on a wire rack.
