Garlic Challah

Instructions

1. 1

   Roast garlic cloves in a small pan at 180°C for 12 minutes until golden and soft, then mash into a smooth paste.

   Tip: Roasting mellows the garlic's sharpness and adds sweetness to the bread.

2. 2

   In a large bowl, combine flour, yeast, and salt. Make a well and add warm water, 1 whole egg, olive oil, honey, and roasted garlic paste.

3. 3

   Mix until shaggy, then knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together.

4. 4

   Fold in the chopped rosemary and thyme gently until evenly distributed throughout the dough.

5. 5

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours until doubled in size.

   Tip: A warm spot near a sunny window works well for rising.

6. 6

   Divide dough into 6 equal pieces and roll each into a long rope about 30 cm. Braid 3 ropes together, then repeat with remaining 3 ropes to create 2 braided loaves.

   Tip: For neater braids, chill the ropes for 10 minutes before braiding.

7. 7

   Place braids on a parchment-lined baking sheet, cover loosely, and proof for 45 minutes until puffy.

8. 8

   Preheat oven to 200°C. Whisk the 2 egg yolks with 15 ml water and brush generously over the braids. Sprinkle sesame seeds and coarse salt.

9. 9

   Bake for 32-35 minutes until deep golden brown and hollow-sounding when tapped on the bottom.

   Tip: If browning too quickly, tent loosely with foil after 20 minutes.

10. 10

    Cool on a wire rack for at least 15 minutes before slicing and serving warm or at room temperature.