WHY I LOVE THIS RECIPE: It’s fun making and tasting a challah with a new flavor and texture. This one was perfect for our Southwest Shabbat meal. The chili lime butter added an additional kick, but the challah is addictively delicious even without it.

Cornbread Challah with Chile Lime Butter

Breads & Coffee Cakes

Servings: 1 loaf

Author: Robert

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Ingredients

Cornbread Challah

½ oz (2 packets) active dry yeast⅓
⅓ cup warm water
⅔ cup plus 1 tsp sugar, divided
2 tsp salt
2¾ cups plus 2 Tbsp bread flour, divided
1½ cups yellow corn meal
½ cup plus 1 tsp canola oil, divided
3 lg eggs, divided
½ cup warm water
2 Tbsp pumpkin seeds

Chili Lime Butter

¼ lb butter, softened
2 tsp chili powder
zest of 1 lime
juice of 1/2 lime

Instructions

Cornbread Challah

In a mixing bowl, dissolve the yeast into the 1/3 cup warm water and mix in the one teaspoon of sugar. Let the mixture sit for ten minutes, or until it thickens. Meanwhile, in a separate medium bowl, combine the 2/3 cup of sugar, salt, 2¾ cups of bread flour and corn meal. Set aside.
When the yeast is thick, add the ½ cup of oil, 2 eggs and ½ cup of warm water then mix well with a whisk. Add the dry ingredients and mix well with a wooden spoon. You can use the dough hook of a stand mixer if you prefer.
Sprinkle 1 tablespoon of the flour on your counter and place the dough on top. Knead until you have a smooth and silky dough, adding another tablespoon of flour if necessary.
Grease the mixing bowl with the remaining 1 teaspoon of oil, return the dough to the bowl and rub your oiled hands on top of the dough. Cover the bowl with a dish towel and let the dough rise for 1 hour.
Shape the dough into a three-braided challah (see Recipe Notes). Place the loaf on a parchment-lined pizza peel (see Recipe Notes) and it let rise for 45 minutes.
While the dough is rising, preheat your oven to 350° F. If using a pizza stone, put it in a cold oven and preheat it with the oven.
Place the remaining egg into a small bowl, add just under 1 teaspoon water and beat well. Brush the egg mixture on top of the loaf/loaves and sprinkle the pumpkin seeds on top. Bake for 30 to 35 minutes, or until golden. I made one loaf and it took 35 minutes.
Cool completely on a wire cooling rack.

Chili Lime Butter

Mix together all of the ingredients.
Serve in a bowl or shape into a log, chill then cut into slices.

Notes

You can also shape the dough into 2 smaller three-braded challahs.

If you do not have a pizza stone, you can put the loaf (or loaves) on a parchment or Silpat-covered baking sheet.