Homemade Challah bread? Yes, please! This delicious rosemary garlic challah is a favorite here at the Cottage, especially for sandwiches. This bread is amazing garlic, rosemary goodness!
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Rosemary Garlic Challah Bread Recipe
Supplies:
- Measuring Cups & Spoons
- Standup Mixer
- Large Mixing Bowl
- Clean lightweight towel
- Sharp knife
- Baking sheet
- Basting Brush
Ingredients:
2 1/4 teaspoons of yeast
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon Kosher salt
1 tablespoon roasted garlic powder
1 cup of warm water
¼ cup olive oil
2 tablespoon honey
2 whole eggs + 1 egg whisked for egg wash
1 tablespoon fresh rosemary leaves chopped finely + more for garnish
Coarse sea salt for garnish
2 garlic cloves thinly sliced
Directions:
In a stand mixer mix water, yeast, and sugar. Mix lightly to get all the yeast in the water and set aside for 15 minutes or until it begins to foam up and bubbles.
In another bowl, mix together oil, honey, and 2 eggs and pour the egg mixture into the yeast mixture.
Using a dough attachment on your standup mixer on low-medium speed, slowly add flour, salt, garlic powder, and chopped rosemary. Continue to mix until everything is incorporated and the dough begins to pull away from the sides of the bowl and form a ball.
Turn the dough out on to a well-floured surface and knead for 5 minutes.
Pour a bit of oil into a large bowl and rub it over the inside of the bowl, and place the dough in the bowl. Flip the dough so that all sides of the dough are covered in oil. Cover the bowl with a clean towel and place the bowl in a warm spot. Allow the dough to rest and rise for 1½ hours or until doubled in size.
When the dough is ready, punch the dough down and divide the dough into two balls. Return one of the balls to the bowl and cover. Divide the first ball of dough into 3 or 4 pieces. Roll each piece into a long rope all the same sizes, about 8-10 inches in length, and braid the pieces together. Repeat with the second ball of dough.
Preheat the oven to 350 degrees F. and place challahs on a baking sheet. Brush each of the challahs with the egg wash, sprinkle with coarse sea salt, chopped rosemary, and place sliced garlic in the crevices of the braid. Allow the bread to rest for 30 minutes.
Bake the challah bread for about 30 minutes or until the top is lightly golden brown.
Print Challah Bread Recipe
Rosemary Garlic Challah Bread Recipe
Ingredients
- 2 1/4 teaspoons of yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons garlic powder
- 1 cup of warm water
- ¼ cup olive oil
- 2 tablespoon honey
- 2 whole eggs + 1 egg whisked for egg wash
- 1 tablespoon fresh rosemary leaves chopped finely + more for garnish
- Coarse sea salt for garnish
- garlic clove diced
Instructions
In a stand mixer mix water, yeast, and sugar. Mix lightly to get all the yeast in the water and set aside for 15 minutes or until it begins to foam up and bubbles.
In another bowl, mix together oil, honey, and 2 eggs and pour the egg mixture into the yeast mixture.
Using a dough attachment on your standup mixer on low-medium speed, slowly add flour, salt, garlic powder, and chopped rosemary. Continue to mix until everything is incorporated and the dough begins to pull away from the sides of the bowl and form a ball.
Turn the dough out on to a well-floured surface and knead for 5 minutes.
Pour a bit of oil into a large bowl and rub it over the inside of the bowl, and place the dough in the bowl. Flip the dough so that all sides of the dough are covered in oil. Cover the bowl with a clean towel and place the bowl in a warm spot. Allow the dough to rest and rise for 1½ hours or until doubled in size.
When the dough is ready, punch the dough down and divide the dough into two balls. Return one of the balls to the bowl and cover. Divide the dough into 3 or 4 pieces. Roll each piece into a long rope all the same sizes, about 8-10 inches in length, and braid the pieces together. Repeat with the second ball of dough.
Preheat the oven to 350 degrees F. and place challahs on a baking sheet. Brush each of the challahs with the egg wash, sprinkle with coarse sea salt, chopped rosemary, and place diced garlic in the crevices of the braid. Allow the bread to rest for 30 minutes.
Bake the challah for about 30 minutes or until the top is lightly golden brown.
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OMG, this is absolutely delicious!! Great sandwiches. Am making another loaf right now, for the second time in 5 days. I am new to making challah, and am completely obsessed. Thanks so much for sharing your recipe.