3.5 hours including rising time
- 300 g wheat flour
- 100 g flour for white bread
- 7 g instant yeast
- 30 g granulated sugar
- 180 ml lukewarm water (35 – 40°C)
- 2 eggs
- 80 ml sunflower oil (or another type of neutral oil)
- 1 teaspoon of salt
- 25 g brown sugar
- 120 g Vacherin Fribourgeois AOP, grated
- 1 large onion cut into rings
- 1 egg, beaten
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Mix wheat flour, bread flour, yeast and 30 g granulated sugar in the bowl of a food processor.
- Place the dough hook on the food processor and run at low speed while you pour in the water.
- In a separate bowl, whisk together the eggs, oil, brown sugar and salt. Pour the egg mixture into the rest of the dough.
- Knead for 10 to 15 minutes on low to medium speed, until you obtain a smooth dough. The dough may be a little sticky.
- Form the dough into a ball and place in a greased bowl. Cover with cling film and leave to rise at room temperature for 1.5 to 2 hours, until it doubles in volume.
- While the dough is rising, make the filling. To do this, melt a large knob of butter in a large pan.
- Add the onion rings and cook over a gentle heat until the onion is caramelised, 30 to 40 minutes. Stir regularly.
- Set aside and leave to cool.
- Divide the risen dough into three equal parts. Roll out each part into a rectangle measuring approx. 30 x 10 cm.
- Cover each rectangle with a thin layer of caramelised onion and grated Vacherin Fribourgeois AOP. Leave a strip of 1 to 2 cm free along one long side. Season with pepper and salt.
- Roll up each piece of dough lengthwise into a firm roll, ending at the uncoated strip. Pinch the seam firmly shut.
- Lay the three rolls next to each other with the seams down. Press the ends together at the top and then braid the whole thing into an oblong loaf.
- Place the bread on a baking tray with baking paper, cover with a towel and leave to rise at room temperature for another 30 minutes.
- In the meantime, preheat the oven to 190°C.
- Brush the risen bread with the beaten egg. Mix sesame seeds and poppy seeds in a small bowl and sprinkle over the bread.
- Bake for 30 to 40 minutes, until the bread is brown and cooked through.
- Leave to cool and serve with salted butter.
Delicious doesn’t always have to mean complex. Sometimes a thick slice of tasty brioche bread with salty butter is the most satisfying breakfast. A filling of cheese and caramelised onion gives this Challah bread some extra zing.
The National – Dark Side of the Gym
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