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.

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:

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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

Rosemary Garlic Challah Bread

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5 from 22 reviews

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

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Description

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

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Ingredients

Units USM Scale 1x2x3x

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

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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