Rosemary Garlic Challah Bread

Rosemary Garlic Challah Bread Rosemary Garlic Challah Bread

Make two beautiful challah loaves, packed with gorgeous rosemary and a hint of garlic. Perfect for your next dinner party or picnic.

I taught a challah making class a few months ago at the local Co-op and it was so much fun. Each participant braided their own challah to take home and before the class, I made a few to nosh on while they baked.

This was the exact challah I brought to the class. A gorgeous aromatic, savory garlic rosemary challah. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations.

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Challah Bread 101

Challah bread is a delicious traditional Jewish bread, often associated with the Sabbath and Jewish holidays, but also increasingly popular outside the Jewish community. It is rich in history and cultural significance, and its awesome braided shape makes it instantly recognizable.

Origin and Significance

Challah originates from the Ashkenazi Jewish tradition, and it has been a staple in Jewish households for centuries. The word “challah” comes from the Hebrew term used in the Torah, referring to the portion of dough that is set aside as an offering. This practice of separating a small portion of dough dates back to ancient times and is still observed by many Jewish families today as a way to honor their heritage.

Characteristics and Ingredients

Challah bread is known for its slightly sweet flavor, soft and fluffy texture, and shiny golden crust. The key ingredients include flour, water, yeast, eggs, sugar, and oil. The inclusion of eggs and oil gives challah its rich texture and makes it different from other types of bread like baguettes or sourdough.

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The Braiding Tradition

One of the most distinctive features of challah is its gorgeous braided shape. While a three-strand braid is common, more elaborate braids with four, six, or even twelve strands can be made, especially for significant occasions. The braiding symbolizes unity and the intertwining of family and faith.

Variations

While traditional challah is plain, modern variations often include ingredients like raisins, honey, or sesame seeds. There are also savory versions, like the Rosemary Garlic Challah, which incorporates herbs and spices to add unique flavors.

When and How to Eat Challah

Challah is typically eaten during Shabbat (the Jewish Sabbath), which begins at sunset on Friday and ends at nightfall on Saturday. It is also a staple during Jewish holidays, except during Passover when leavened bread is not consumed. The bread is usually served at the beginning of the meal, and a special blessing, known as “Hamotzi,” is recited over it.

Challah can be enjoyed in various ways: fresh from the oven, as a base for French toast, or even as part of a sandwich. Its versatility and delicious flavor make it a favorite in many households, Jewish and otherwise.



How to Make Rosemary Garlic Challah Bread


What You’ll Need:

  • 1 packet of yeast (1/4 oz / 7 g)
  • 1 cup warm water (240 ml)
  • 1 tbsp sugar (15 g)
  • 1/4 cup vegetable oil (60 ml)
  • 2 tbsp honey (30 ml)
  • 2 whole eggs + 1 egg whisked for egg wash
  • 4 cups all-purpose flour (480 g)
  • 1 tsp Kosher salt (5 g)
  • 1 tbsp roasted garlic powder (15 g)
  • 1 tbsp fresh rosemary leaves, chopped finely (15 g) + more for garnish
  • Coarse sea salt for garnish
  • 2 garlic cloves, thinly sliced
  • Fresh rosemary sprigs, about 1 inch for garnish

Step by Step Guide:


Activate the Yeast:

In the bowl of a stand mixer, combine 1 cup warm water, yeast, and sugar. Mix lightly with a fork to ensure all the yeast is in the water. Set aside for about 15 minutes until it foams up and bubbles form.

Prepare the Dough:

In another bowl, whisk together the oil, honey, and 2 eggs. Pour this mixture into the yeast mixture.

Using the dough attachment on your mixer at low-medium speed, gradually add the flour, salt, garlic powder, and chopped rosemary. Add about 1/2 cup of flour at a time with the mixer on low. Continue mixing until everything is incorporated and the dough begins to pull away from the bowl, forming a large ball.

Knead the Dough:

Turn the dough onto a well-floured surface and knead for about 5 minutes. The dough is ready when it bounces back quickly after pressing with a finger.

First Rise:

In a large bowl, pour a bit of oil and place your dough ball inside. Turn the dough around so it’s coated with a thin layer of oil. Cover with a clean towel and place in a warm spot (such as an oven). Let it rest and rise for 1 1/2 hours until it doubles in size.

Shape the Dough:

Punch the dough down and divide it into 2 balls for your challahs. Cover one ball of dough while working with the other.

Divide the dough into 3 or 4 pieces (depending on the braid you prefer). Roll each piece into a long rope, about 8-10 inches in length, and braid as desired.

Second Rise:

Preheat the oven to 350°F (175°C). Place the challahs on a baking sheet. Brush each challah with the egg wash, sprinkle with coarse sea salt and chopped rosemary, and place sliced garlic in the nooks of the braid. Allow resting for another 30 minutes.

Bake:

Bake the challahs for about 30 minutes or until the top is lightly golden brown.


Recipe Notes:

  • Ensure the water for the yeast is warm, not hot, to activate the yeast properly.
  • Use fresh rosemary for the best flavor.
  • If the dough is too sticky while kneading, add a little more flour, a tablespoon at a time.
  • The second rise helps develop the flavor and texture of the bread, so don’t skip this step.

Yield:

  • Makes 2 challah loaves

Prep Time:

  • 2 hours (including rising times)

Cook Time:

  • 30 minutes

Print
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Rosemary Garlic Challah Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 22 reviews

  • Author: Samantha Ferraro
  • Total Time: 2 hours 30 minutes
  • Yield: 2 challah loaves 1x

Description

Make two beautiful challah loaves, packed with gorgeous rosemary and a hint of garlic. Perfect for your next dinner party or picnic.


Ingredients

Units Scale

For the Dough:

  • 1 packet of yeast (1/4 oz, 7g)
  • 1 cup warm water (240ml)
  • 1 tbsp sugar (12g)
  • 1/4 cup vegetable oil (60ml)
  • 2 tbsp honey (30ml)
  • 2 whole eggs
  • 4 cups all-purpose flour (480g)
  • 1 tsp kosher salt (5g)
  • 1 tbsp roasted garlic powder (8g)
  • 1 tbsp fresh rosemary leaves, chopped finely (5g)

For the Topping:

  • 1 egg, whisked for egg wash
  • Coarse sea salt for garnish
  • 2 garlic cloves, thinly sliced
  • Fresh rosemary sprigs, about 1 inch for garnish

Instructions

Activate the Yeast:

In the bowl of a stand mixer, combine 1 cup warm water, yeast, and sugar. Mix lightly with a fork to ensure all the yeast is in the water. Set aside for about 15 minutes until it foams up and bubbles form.

Prepare the Dough:

In another bowl, whisk together the oil, honey, and 2 eggs. Pour this mixture into the yeast mixture.

Using the dough attachment on your mixer at low-medium speed, gradually add the flour, salt, garlic powder, and chopped rosemary. Add about 1/2 cup of flour at a time with the mixer on low. Continue mixing until everything is incorporated and the dough begins to pull away from the bowl, forming a large ball.

Knead the Dough:

Turn the dough onto a well-floured surface and knead for about 5 minutes. The dough is ready when it bounces back quickly after pressing with a finger.

First Rise:

In a large bowl, pour a bit of oil and place your dough ball inside. Turn the dough around so it’s coated with a thin layer of oil. Cover with a clean towel and place in a warm spot (such as an oven). Let it rest and rise for 1 1/2 hours until it doubles in size.

Shape the Dough:

Punch the dough down and divide it into 2 balls for your challahs. Cover one ball of dough while working with the other.

Divide the dough into 3 or 4 pieces (depending on the braid you prefer). Roll each piece into a long rope, about 8-10 inches in length, and braid as desired.

Second Rise:

Preheat the oven to 350°F (175°C). Place the challahs on a baking sheet. Brush each challah with the egg wash, sprinkle with coarse sea salt and chopped rosemary, and place sliced garlic in the nooks of the braid. Allow resting for another 30 minutes.

Bake:

Bake the challahs for about 30 minutes or until the top is lightly golden brown.

Notes

  • Ensure the water for the yeast is warm, not hot, to activate the yeast properly.
  • Use fresh rosemary for the best flavor.
  • If the dough is too sticky while kneading, add a little more flour, a tablespoon at a time.
  • The second rise helps develop the flavor and texture of the bread, so don’t skip this step.
  • Prep Time: 120 mins
  • Cook Time: 30 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 25mg
What do YOU think? Leave a comment! (22) What do YOU think? Leave a comment! (22)
  1. Made this for the first time and it turned out great (even though I didn’t have garlic powder).
    Silly question, Do you have nutritional info? (Calories per serving at least)
    Thank you for the recipe!






  2. I just made this for the first time… a must make again. Great taste and texture. A big hit with my husband. Thank you for the recipe.






  3. Success, even making for the first time! It was absolutely delicious and not difficult to make. A new favorite recipe for sure!






  4. Can you make this with sourdough starter? Currently, yeast is unavailable in my area. I do have active sourdough starter.

  5. Will you be adding photos of the process? It’s nice to see how each step goes for those of us who are inexperienced bread bakers

  6. Hi there,
    I was wondering if I can make the dough ahead of time and leave it in the fridge overnight to bake the next day?
    Let me know please!

  7. This recipe is fantastic. Just made it for the first time and the first loaf is almost entirely gone. Thanks for posting!






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