Garlic Challah
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
A fragrant, golden braided bread infused with roasted garlic and fresh herbs, perfect for sharing at any table. Soft, tender crumb with a subtle savory depth that elevates the traditional challah.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm water
- 3eggs(1 whole egg plus 2 separated for egg wash)
- 60 mlolive oil
- 8garlic cloves(roasted and minced)
- 7 ginstant yeast
- 10 gsalt
- 20 mlhoney
- 5 gfresh rosemary(finely chopped)
- 3 gfresh thyme(finely chopped)
- 30 gsesame seeds(for topping)
- 5 gcoarse sea salt(for topping)
Detail level
Instructions
- 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
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
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
Fold in the chopped rosemary and thyme gently until evenly distributed throughout the dough.
- 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
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
Place braids on a parchment-lined baking sheet, cover loosely, and proof for 45 minutes until puffy.
- 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
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
Cool on a wire rack for at least 15 minutes before slicing and serving warm or at room temperature.
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