Protein Packed Challah

Protein Enriched Challah

Ingredients

Dough

Wet Ingredients

• 100g warm water (110–115°F)
• 100g 0% Greek yogurt
• 1 large egg
• 15g liquid egg whites
• 15g honey
• 15g granulated sugar

Dry Ingredients

• 250g bread flour
• 20g micellar casein protein
• 10g whey isolate
• 4g vital wheat gluten
• 4g instant yeast

Golden Paste

• 1 large egg yolk
• 25g extra virgin olive oil
• 12g honey
• 6g Diamond Crystal kosher salt
• 50g bread flour

Egg Wash

• 1 large egg
• 1 teaspoon water

Instructions

1. Mix the Dough

In the bowl of a stand mixer, combine:

• Warm water
• Greek yogurt
• Whole egg
• Egg whites
• Honey
• Sugar

Whisk until smooth.

Add:

• Bread flour
• Casein protein
• Whey isolate
• Vital wheat gluten
• Instant yeast

Mix on low speed until a shaggy dough forms.

2. Prepare the Golden Paste

In a separate bowl, whisk together:

• Egg yolk
• Olive oil
• Honey
• Salt
• Bread flour

Mix until completely smooth and thick.

3. Incorporate the Paste

With the mixer running on low speed, add the golden paste one spoonful at a time.

Once incorporated, knead on medium speed for 10–12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

The dough should feel soft and tacky.

4. First Rise

Transfer the dough to a lightly greased bowl.

Cover and let rise for 60–90 minutes, or until doubled in size.

5. Cold Ferment

Punch down the dough gently.

Cover tightly and refrigerate overnight (12–18 hours).

This develops flavor, strengthens the gluten, and makes braiding easier.

6. Shape

Remove the dough from the refrigerator and let it rest for 20–30 minutes.

To a floured work surface, divide into either:

• Three equal pieces for a classic braid, or
• Four equal pieces for a fuller braid.

Roll each piece into a rope approximately 16–18 inches (40–45 cm) long.

Braid and place on a parchment lined baking sheet.

7. Final Proof

Cover loosely and proof for 60-90 minutes, 75 minutes is the sweet spot.

A gentle poke should spring back slowly and leave a slight indentation.

8. Egg Wash

Whisk together the egg and water.

Brush the loaf generously.

Wait 10 minutes.

Brush with a second coat for a deep golden, glossy finish.

Sprinkle with sesame or poppy seeds if desired.

9. Bake

Bake at 350°F for 30 minutes, or until the loaf is deeply golden and reaches an internal temperature of 190.

If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.

10. Finish

For an extra soft crust, brush the hot loaf with either:

• 10g melted butter, or
• 10g honey mixed with 10g warm water.

Allow the challah to cool for at least 1 hour before slicing.

Nutrition Per slice (12 slices)

• Calories: 152
• Protein: 9g
• Carbohydrates: 19g
• Fat: 5g