Cornbread Challah
When a cornbread meets challah, it’s the best of both worlds!
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 cup lukewarm water, divided
- 1 14 oz can corn, liquid reserved (makes 1/2 cup liquid)
- 2 large eggs
- 1 egg yolk
- 1/4 cup honey
- 1/3 cup olive oil
- 3/4 cup cornmeal
- 2 tsp sea salt
- 5-6 cups all purpose flour
- 1 egg Egg wash
- 2 tbsp water Egg wash
- Sesame seeds optional
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, corn, canned corn liquid, egg, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add cornmeal, mixing to combine. Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Cut into 4 pieces. Set one piece aside. Cut the remaining 3 pieces into 12 total balls.
- Roll into 6 inch ropes and tie in a knot.Roll the remaining quarter into 2 ropes, dip into egg or water and into sesame seeds. This will be your corn husk.
- Arrange the dough balls into an oval on a lined tray, with the husk, sesame pieces on either side.
- Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.