Garlic Herb Challah Recipes

GARLIC AND ONION CHALLAH BREAD

Steps:

• In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
• When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
• Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
• Preheat the oven to 350 degrees F.
• Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
• Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.

GARLIC HERB CHALLAH

Steps:

• Load all ingredients in the order listed into bread machine. Water through yeast.
• To make challah, select dough only setting.
• To make sandwich bread, select large loaf.
• When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles.
• Pre-heat oven to 350 degrees farenheit.
• Roll dough into rectangle, then roll into rope (as if you were making cinnamon rolls.) Cut rope into 3 or 6 pieces. Roll each of these pieces into balls, cover with towel and set in a warm place free from drafts. let rest 15 minutes.
• Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes. (I put mine on top of the stove so it can enjoy the warmth from the oven.).
• Brush with beaten egg. Sprinkle with sesame seeds if desired. Place in oven and bake for 35 minutes or when nicely browned and sounds hollow when tapped on the bottom.

GARLIC PARMESAN HERB CHALLAH BREAD RECIPE

Steps:

• 1. In a bowl of a stand mixer or in a large bowl, place flour, yeast, sugar, salt, garlic powder and mix. Make a well in the center and add egg, oil and water. Knead the dough on low speed. If the dough too dry and 1-2 tablespoons water, if the dough too sticky, add 1-2 tablespoons flour. knead the dough for 4-5 minutes. Add chopped parsley, thyme, oregano, parmesan and knead for 2-3 minutes more. The dough should be soft and smooth. 2. Place the dough in an oiled bowl, cover with plastic wrap, place in a warm place and let rise for 1 hour. Until doubled in size. 3. Divide the dough into 4 equal pieces. Roll each piece of dough into a long rope roughly 1-inch thick. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again. 4. Braid the challah as described in the video. Place braid challah on a baking tray lined with parchment paper. Cover and let rise for 45-60 minutes 5. Preheat oven to 360F (180C). 6. Gently brush with beaten egg and oil. Sprinkle sesame seeds (optional). 7. Bake for 25-30 minutes, until golden brown on the edges. Let cool for at least 30 minutes.