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–+ servings

Cornbread Challah with Chile Lime Butter

Breads & Coffee Cakes
Servings: 1 loaf
Author: Robert
Print Recipe

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.