If you love making bread, you will love this beautiful challah bread braided with rosemary and garlic.
I have a bunch of recipes I want to learn and conquer in 2018… you can check it out here and let me know if there is something that YOU have been wanting to make. Make a list, conquer it and learn something new! I’d love to hear about it. Maybe for you it’s challah?
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.
I love making challah, be sure to check out my other flavor combos here.Print
Rosemary Garlic Challah Bread
- Author: Samantha Ferraro
- Yield: 2 challah loaves 1x
- Category: Bread
- 1 packet of yeast 1/4 oz
- 1 cup warm water
- 1 tbsp sugar
- 1/4 cup vegetable oil
- 2 tbsp honey
- 2 whole eggs + 1 egg whisked for egg wash
- 4 cups all purpose flour
- 1 tsp Kosher salt
- 1 tbsp roasted garlic powder
- 1 tbsp fresh rosemary leaves chopped finely + more for garnish
- Coarse sea salt for garnish
- 2 garlic cloves thinly sliced
- Fresh rosemary sprigs about 1 inch for garnish
- In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
- In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
- Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about 1/2 cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
- Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
- In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1 1/2 hours until doubled in size.
- When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
- Divide dough into 3 or 4 pieces (depending on what kind of braid you’d like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
- Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the “nooks” of the braid. Allow to rest for another 30 minutes.
- Bake challah for about 30 minutes or runtil the top is lightly golden brown.
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.
Can we use dry rosemary instead?
This recipe is fantastic. Just made it for the first time and the first loaf is almost entirely gone. Thanks for posting!
This turned out perfectly! Thank you for the amazing recipe!
Can you use instant yeast?
I haven’t tried it with instant yeast, but I think it would be fine, just proof a lot faster.
Hey Samantha, just wanted to let you know there is a typo in the last step of this recipe. The word “until” has an “r” in the front.
Love the recipe; the challah is in the oven as we speak.
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!
the most delicious bread ever
The bread looks beautiful. I only have bread flour. Will that be ok?
This is a great recipe! Thank you for sharing it, my family really enjoyed it!
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
This turned out amazing!! What a fantastic, simple, and delicious recipe.
Thank you for sharing :)
Can you make this with sourdough starter? Currently, yeast is unavailable in my area. I do have active sourdough starter.
Success, even making for the first time! It was absolutely delicious and not difficult to make. A new favorite recipe for sure!
The rosemary and garlic really added a nice flavor to an already-amazing bread!
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.
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!