Rosemary and Sea Salt Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
A fragrant and elegant twisted bread loaf infused with aromatic rosemary and finished with crunchy sea salt, perfect for special occasions or elevated weeknight dinners.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm water
- 7 ginstant yeast
- 2eggs(1 whole egg plus 1 yolk reserved for egg wash)
- 30 ghoney
- 8 gsalt
- 40 mlolive oil
- 20 gfresh rosemary(finely chopped)
- 8 gfleur de sel or sea salt(for topping)
- 15 gsesame seeds(optional)
Detail level
Instructions
- 1
In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy, indicating active yeast.
Tip: This blooming step ensures your yeast is alive and will help the bread rise properly.
- 2
Add the whole egg and egg yolk (reserve the remaining egg white for washing) to the yeast mixture, then stir in the flour and salt until a shaggy dough forms.
Tip: Don't overmix at this stage; just combine until no dry flour remains.
- 3
Knead the dough for 10 minutes until smooth and elastic, either by hand or with a stand mixer using the dough hook.
Tip: The dough should be soft but not sticky; add a touch more flour if needed.
- 4
Fold in the chopped rosemary and olive oil gently into the kneaded dough, distributing evenly throughout.
Tip: Reserve a small pinch of rosemary to sprinkle on top before baking for visual appeal.
- 5
Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.
Tip: A warm spot in your kitchen will speed up the rising process.
- 6
Turn the dough onto a floured surface and divide into three equal strands. Roll each strand into a long rope about 35 cm in length.
Tip: Keep the strands roughly the same thickness for a uniform-looking braid.
- 7
Braid the three strands together tightly, tucking the ends underneath and placing the loaf on a parchment-lined baking sheet.
Tip: A neat braid creates an impressive presentation and helps the bread bake evenly.
- 8
Cover the shaped loaf loosely and let it rise for 45 minutes until puffy and light.
Tip: The dough should spring back slowly when gently poked with a finger.
- 9
Preheat the oven to 200°C. Beat the reserved egg white with 1 tablespoon of water and brush generously over the loaf.
Tip: This egg wash creates a beautiful golden-brown crust.
- 10
Sprinkle the sea salt, sesame seeds, and reserved rosemary over the top, then bake for 35 minutes until deep golden brown and hollow-sounding when tapped.
Tip: If the top browns too quickly, loosely tent with foil for the final 10 minutes.
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