Date Za'atar Challah

Date Za'atar Challah

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A soft, fluffy healthyish challah recipe with just date syrup and za'atar for a unique middle eastern twist on a classic, delicious bread. Make it gluten free or paleo with cassava flour!

  • Preparation 2 hr 35 min
  • Cook 40 min
  • Serves 1 braided challah loaf

Ingredients

  • 2 1/4 tsp active dry yeast
  • 4 tbsp Just Date Syrup
  • 1 cup lukewarm water (100-108°F)
  • 1 cup sifted flour
  • 2 eggs
  • 1/8 cup Just Date Syrup
  • 1 1/2 tsp kosher salt
  • 1/2 cup olive oil
  • 2 1/2 cups sifted flour, plus additional as needed
  • 1 egg yolk + 1 tsp water (for egg wash)
  • 1 tbsp Za'atar (for topping)
Instructions
  1. Proof the yeast. Pour 4 tbsp Just Date Syrup over yeast and add warm water, mixing ingredients together. Let sit in a warm place for 5-7 minutes until it blooms and becomes foamy.
  2. Add the following ingredients to the yeast in this order, mixing well after each: 1 cup sifted flour, 2 eggs, 1/8 cup date syrup.
  3. Add and mix well: 1 1/2 tsp kosher salt, 1/2 cup olive oil.
  4. Add 2 1/2 cups of flour in 1/2 cup increments, mixing well with a wooden spoon. When it starts to come together, start kneading with your hands. Add just enough flour for the dough not to be sticky but don't let it become too dry.
  5. Lightly oil a large bowl and place the ball of dough inside. Let rise for two hours.
  6. Divide in half. Use half for challah and half for cinnamon rolls or make double challah.
  7. Roll into six equal ropes and then braid.
  8. Let the braided loaf proof for 20 minutes. Whisk egg yolk with water, brush onto challah, and sprinkle with Za'atar.
  9. Bake at 325°F for 40 minutes.
by Sylvia Charles