Sponge Method Challah
 
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Sponge Method ferments some flour and yeast to enrich the flavour.
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Recipe type: Challah Egg Bread
Serves: 1 to 1½ pound loaf
Ingredients
Sponge
  • All-purpose Flour - 1 cup (130 g)
  • Warm Water - ½ cup (115 g) (~95oF/35oC)
  • Instant Yeast - 1 tsp (8 g)
Dough
  • All-purpose Flour - 1½ to 2 cups (195 g - 260 g)
  • Sugar - 1 TBSP (13 g)
  • Instant Yeast - 1¼ tsp (8 g)
  • Fine Sea Salt - ½ tsp (3 g)
  • Butter - 3 TBSP (45 mL) - softened or Olive Oil
  • 2 Eggs + 1 Egg white
Wash
  • 1 Egg yolk
  • Water - 1 TBSP (15 mL)
  • Poppy Seeds - optional
  • Sesame Seeds - optional
Instructions
Sponge
  1. In mixer bowl combine water, flour and yeast.
  2. Cling wrap
  3. Ferment 1 hour

Dough
  1. Add butter, salt, eggs, egg white, yeast and sugar.
  2. Add enough remaining flour to make a soft dough.
  3. Knead 4 to 6 minutes until dough is smooth and elastic.
  4. Place in large bowl sprayed with nonstick cooking spray.
  5. Cling Wrap
  6. Ferment 30 to 45 minutes.

  7. Punch dough down.
  8. Divide into three equal pieces and braid.
  9. Cover.
  10. Proof 30 to 45 minutes until doubled in size.

  11. Preheat oven to 375oF (190oC/Gas 5)
  12. (Wash) Beat egg yolk with 1 teaspoon water; sift to remove clumps; brush over loaves. 
Sprinkle with seeds. (optional)
  13. Bake 25 to 30 minutes or until done.

  14. Cool on wire rack
Recipe by On Bread Alone at https://onbreadalone.com/recipes/sponge-method-challah/