Rosemary and Sea Salt Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
Making this rosemary and sea salt challah has become my favorite way to impress friends with homemade bread that's surprisingly simple. The beauty of this recipe is that it comes together in just three and a half hours total, making it perfect for a weekend project without eating up your whole day. Fresh rosemary isn't just fragrant and delicious, it's also packed with antioxidants that support overall wellness. The combination of herbaceous rosemary with fleur de sel creates an elegant flavor that feels special enough for a dinner party yet casual enough for everyday eating. You'll find the dough is forgiving and fun to work with, especially when braiding it into that beautiful golden loaf.
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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