Garlic Rosemary Challah

Garlic rosemary challah is a deliciously savory challah, with classic flavors of roasted garlic powder and freshly chopped rosemary.

Prep time: PT15M

Cook time: PT30M

Total time: PT135M

Rating

4.84 stars (66 reviews)

Keywords

garlic challay, olive and rosemary challah, savory challah

Ingredients

1 packet of yeast (1/4 oz)
1 cup warm water
1 tbsp sugar
1/4 cup vegetable oil
2 tbsp honey
2 whole eggs + 1 egg whisked for egg wash
4 cups all purpose flour
1 tsp Kosher salt
1 tbsp roasted garlic powder
1 tbsp fresh rosemary leaves (chopped finely + more for garnish)
Coarse sea salt (for garnish)
2 garlic cloves (thinly sliced)
Fresh rosemary sprigs (about 1 inch for garnish)

Cuisine

Jewish

Steps

In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture.
Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about 1/2 cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it's ready. Press your finger in and if the dough bounces back quickly, it's ready.
In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. (for me, it was my oven). Allow to rest and rise for 1 1/2 hours until doubled in size.
When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other.
Divide dough into 3 or 4 pieces (depending on what kind of braid you'd like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
Pre-heat oven to 350 degrees Fahrenheit and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the "nooks" of the braid. Allow to rest for another 30 minutes.
Bake challah for about 30 minutes or runtil the top is lightly golden brown.

Nutitrion

Serving Size: 1 serving
Calories: 1316 kcal
Carbohydrates: 219 g
Protein: 32 g
Fat: 34 g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 1240 mg
Sugar: 24 g

Reviews

Siobhan on 2021-11-20 (5 stars):
Soo delicious! I've never had challah before let alone made it but I'm so happy with how this turned out. I now have the confidence to try other challah flavours and perhaps even level up to a 6 braid.
Michelle on 2021-11-10 (5 stars):
Hi, thank you for this gorgeous recipe! I am unable to find roasted garlic powder at my supermarket. Would you recommend substituting regular garlic powder, or fresh garlic? I also have black garlic powder, but am not sure if it's too strong for this recipe? Thank you for any advice you can offer!
Lilly on 2021-09-04 (5 stars):
Never baked something like this before and I was a Little worried to try, but it came out Perfect and very yummy! Thank you very much for that!
Cindy on 2020-12-02 (5 stars):
I made these beautiful breads last night. They turned out just like your picture.....the only thing is, the garlic was overwhelming. I am a garlic fan too....but this almost had a bitter taste to me. Maybe it's my "taster" because my husband loved it. My question is, could I use fresh minced garlic in this recipe? I rarely use garlic powder....and I would like to try it with the minced garlic if you think it would be good. I love your recipe and it was so simple to follow! Thank you for sharing it with me and thank you for any information you can share. I want so badly to make this recipe and give as gifts with dipping oil for Christmas.
Amila on 2020-11-23 (5 stars):
Made this tonight and it turned out great! Thanks a lot fir the recipe.
JR on 2020-10-23 (5 stars):
I am an experienced challah baker. I use a bread machine. My go-to sweet challah recipe uses 4 cups bread flour like yours, but only 3/4 cup water. I tried your recipe today, and just as I thought, the dough was very wet. I added more flour but it was still sticky. Bottom line: it tasted great, but it didn’t look pretty. :-(
Allison on 2020-09-16 (5 stars):
Can I make challah bread without a stand mixer, or any eletronic mixer? I do not own one at this time after recently moving out, and wondering if a hand whisk could do.. I also have a whisk attachment I could add to my hand blender/emulsifier, if that would work? Or I could hand knead/mix it.. Thoughts anyone?? Thanks in advance!!