Sourdough Challah Quick Recipe

Soft, golden, and lightly sweet, this quick sourdough challah combines the rich flavor of sourdough with a touch of dry yeast to get it baked in just a few hours. Perfect for when you want homemade bread in less time but with all the deliciousness of a slow-fermented loaf.

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This time, I had the recipe, but not the luxury of time. I wanted the rich, slightly tangy flavor of sourdough challah—with the quick rise and ease of baking with a touch of yeast. So I asked ChatGPT:

I want to adjust the below recipe to make it a 4-5 hour start to done recipe but maintain sourdough in it. I'm ok adding some dry yeast but not a huge amount that will overpower the taste. Here's the recipe: Ingredients 1 cup active sourdough starter (fed and bubbly) 1/2 cup warm water 1/4 cup maple syrup (or agave nectar) 1/4 cup vegetable oil 3 large eggs (2 for the dough, 1 for the egg wash) 4 cups all-purpose flour 1 1/2 teaspoons salt 1 tablespoon sesame seeds 1 tablespoon poppy seeds Instructions Activate the Starter: Ensure your sourdough starter is active by feeding it 4-8 hours before you plan to bake. Mix the Dough: In a large bowl, combine the active starter, warm water, maple syrup (or agave nectar), oil, and 2 eggs. Mix well. Add Dry Ingredients: Gradually add flour and salt to the wet mixture. Mix until a dough forms. Knead: Knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour. First Rise: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled in size. This can take 4-8 hours, depending on the strength of your starter and the room temperature. Shape the Challah: Once doubled, punch down the dough and divide it into 3 or 4 equal parts. Roll each part into a long rope and braid them together. Place the braided loaf on a parchment-lined baking sheet. Second Rise: Cover the braided loaf and let it rise again until puffy, about 2-4 hours. Preheat Oven: Preheat your oven to 350°F (175°C). Egg Wash: Beat the remaining egg and brush it over the loaf for a shiny crust. Sprinkle half of the loaf with sesame seeds and the other half with poppy seeds. Bake: Bake for 25-30 minutes until the challah is golden brown and sounds hollow when tapped on the bottom

And here is the modified recipe:

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Servings: 12 slices

Calories per Serving: Approximately 210 calories

Total Prep and Cook Time: 4-5 hours

Quick Sourdough Challah Recipe

Ingredients

• 1 cup active sourdough starter (fed and bubbly)

• 1/2 cup warm water

• 1/4 cup maple syrup (or agave nectar)

• 1/4 cup vegetable oil

• 3 large eggs (2 for the dough, 1 for the egg wash)

• 4 cups all-purpose flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon dry yeast

• 1 tablespoon sesame seeds

• 1 tablespoon poppy seeds

Instructions

1. Mix the Dough: In a large bowl, combine the sourdough starter, warm water, maple syrup, oil, and 2 eggs. Mix well.

2. Add Dry Ingredients: Add the flour, salt, and dry yeast to the wet mixture. Mix until a dough forms.

3. Knead: Knead for about 10 minutes until smooth and elastic. If too sticky, add a bit more flour.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours or until doubled in size.

5. Shape the Challah: Once doubled, punch down the dough and divide it into 3 or 4 parts. Roll each part into a long rope and braid them together. Place on a parchment-lined baking sheet.

6. Second Rise: Cover the braided loaf and let it rise for 45 minutes to 1 hour until puffy.

7. Preheat Oven: Preheat oven to 350°F (175°C).

8. Egg Wash and Topping: Beat the remaining egg and brush over the loaf. Sprinkle sesame seeds on one half and poppy seeds on the other.

9. Bake: Bake for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.

Nutritional Information (per serving)

• Calories: 210 kcal

• Carbohydrates: 34g

• Protein: 6g

• Fat: 6g

• Fiber: 1g

• Sugars: 5g