GARLIC AND ONION CHALLAH BREAD
Steps:
- In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
- When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
- Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
- Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
- Preheat the oven to 350 degrees F.
- Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
- Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.
GARLIC PARMESAN HERB CHALLAH BREAD RECIPE
This garlic-herb and parmesan challah bread is so soft, light and delicious. Very nice and interesting twist to traditional challah bread.
Provided by TheCookingFoodie
Categories Bread Recipes
Yield 8
Number Of Ingredients 13
Steps:
- 1. In a bowl of a stand mixer or in a large bowl, place flour, yeast, sugar, salt, garlic powder and mix. Make a well in the center and add egg, oil and water. Knead the dough on low speed. If the dough too dry and 1-2 tablespoons water, if the dough too sticky, add 1-2 tablespoons flour. knead the dough for 4-5 minutes. Add chopped parsley, thyme, oregano, parmesan and knead for 2-3 minutes more. The dough should be soft and smooth. 2. Place the dough in an oiled bowl, cover with plastic wrap, place in a warm place and let rise for 1 hour. Until doubled in size. 3. Divide the dough into 4 equal pieces. Roll each piece of dough into a long rope roughly 1-inch thick. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again. 4. Braid the challah as described in the video. Place braid challah on a baking tray lined with parchment paper. Cover and let rise for 45-60 minutes 5. Preheat oven to 360F (180C). 6. Gently brush with beaten egg and oil. Sprinkle sesame seeds (optional). 7. Bake for 25-30 minutes, until golden brown on the edges. Let cool for at least 30 minutes.
GARLIC HERB CHALLAH
The idea for this recipe came from the booklet for my bread machine. With various tweakings it became "my" claim to bread making fame. Although I make a 6-braid challah from the dough, it could just as easily be baked off as sandwich bread.
Provided by Glori-B
Categories Breads
Time 3h20m
Yield 1 1 1/2# loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Load all ingredients in the order listed into bread machine. Water through yeast.
- To make challah, select dough only setting.
- To make sandwich bread, select large loaf.
- When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles.
- Pre-heat oven to 350 degrees farenheit.
- Roll dough into rectangle, then roll into rope (as if you were making cinnamon rolls.) Cut rope into 3 or 6 pieces. Roll each of these pieces into balls, cover with towel and set in a warm place free from drafts. let rest 15 minutes.
- Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes. (I put mine on top of the stove so it can enjoy the warmth from the oven.).
- Brush with beaten egg. Sprinkle with sesame seeds if desired. Place in oven and bake for 35 minutes or when nicely browned and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 226.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 26.4, Sodium 447.4, Carbohydrate 42.8, Fiber 1.7, Sugar 3.4, Protein 6.4
CHALLAH
Provided by Food Network
Number Of Ingredients 8
Steps:
- Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.;
- Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.;
PARMESAN GARLIC HERB BREAD
While at my DS's house, we played with our favorite Garlic Herb Challah #166356 and came up with this yummy version using cracked black pepper and Parmesan cheese. Although written here for mixing by hand (they are afraid to buy a bread maker for fear of turning into a 3-loaf-of-bread-per-week family. I understand their angst! ;D) you could pile everything into the Automatic Bread Machine and relax
Provided by Glori-B
Categories Yeast Breads
Time 3h35m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
- In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
- Add the oil and the garlic to the yeast-water mix. Stir to mix.
- Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
- Knead dough in bowl or lightly floured surface for about 8 minutes.
- When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
- After that, 'punch down' the dough and knead briefly.
- Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
- Pre-heat oven to 350 degrees Fahrenheit.
- Combine egg and water by whisking with fork. This is your 'egg wash'.
- Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
- Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
- Enjoy with Italian foods, as toast or later on, dry and use as croutons.
Nutrition Facts : Calories 127.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 14.6, Sodium 174.9, Carbohydrate 21.5, Fiber 0.8, Sugar 1.7, Protein 3.9
More about "garlic herb challah food"
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CHALLAH, WILD MUSHROOM & HERB STUFFING - ONCE UPON …
From onceuponachef.com
CHEESY GARLIC BREAD CHALLAH - WHAT JEW WANNA EAT
From whatjewwannaeat.com
ULTIMATE GUIDE TO HEALTHIER CHALLAH RECIPES - JEWISH …
From jewishfoodhero.com
GARLIC BREAD CHALLAH - CHALLAH & BREAD - KOSHER RECIPE
From chabad.org
RECIPE: CHEESY GARLIC AND HERB PULL-APART CHALLAH
From kveller.com
GARLIC-STUFFED CHALLAH KNOTS RECIPE - JAMIE GELLER
From jamiegeller.com
GARLIC ROSEMARY CHALLAH RECIPE - THE LITTLE FERRARO …
From littleferrarokitchen.com
YOU'RE MAKING THIS GARLIC CHALLAH FOR SHABBOS
From betweencarpools.com
GARLIC KNOT CHALLAH ROLLS RECIPE | THE NOSHER
From myjewishlearning.com
Servings 24Author Shannon Sarna
HERBED CHALLAH - TWO WAYS - INGREDIENTS FOR A FABULOUS LIFE
From ingredientsforafabulouslife.com
PEACHES AND HERB CHALLAH - OREGON JEWISH LIFE
From orjewishlife.com
HOW TO MAKE CHALLAH BREAD - THE COOKING FOODIE
From thecookingfoodie.com
GARLIC HERB CHALLAH RECIPE - FOOD.COM | RECIPE | CHALLAH, RECIPES ...
From pinterest.co.uk
GARLIC PARMESAN HERB CHALLAH BREAD RECIPE - YOUTUBE
From youtube.com
MY JEWISH RECIPE BOX: GARLIC KNOT CHALLAH ROLLS
From stljewishlight.org
GARLIC HERB CHALLAH - HEALTHYWITHFOOD
From healthywithfood.blogspot.com
GARLIC CHALLAH TOASTS RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
CHEESY PULL-APART GARLIC BREAD BABKA - JMORE
From jmoreliving.com
GARLIC HERB CHALLAH | ETSY
From etsy.com
ROASTED GARLIC AND HERB CHALLAH – CHALLAHLAND
From challahland.ca
GARLIC KNOTS - HOMEMADE BUTTERY GARLIC HERB ROLLS RECIPE
From toriavey.com
[HOMEMADE] GARLIC & HERBS CHALLAH : FOOD
From reddit.com
GARLIC HERB CHALLAH BREAD - MY RECIPE MAGIC
From myrecipemagic.com
GARLIC AND HERB CHALLAH KNOTS - BY LEAH KOENIG - SUBSTACK
From thejewishtable.substack.com
GARLIC HERB CHALLAH
From health-ghostbuster.blogspot.com
GARLIC HERB CHALLAH BREAD - MY RECIPE MAGIC
From myrecipemagic.com
A HERBY CHALLAH RECIPE WITH FRESH VEGETABLES AND SEASONAL
From eater.com
HERE ARE 19 DIFFERENT, DELICIOUS WAYS TO EAT CHALLAH - BUZZFEED
From buzzfeed.com
13 LEFTOVER CHALLAH BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
GARLIC PARMESAN HERB CHALLAH BREAD RECIPE – 2UTS
From 2uts.com
MOLLY'S CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
CAKEYBOI: GARLIC AND HERB CHALLAH BREAD | BUTTER PECAN CAKE, …
From pinterest.com
GARLIC HERB CHALLAH BREAD | CHALLAH BREAD, FOOD, CHALLAH
From pinterest.com
NUTRITION INFORMATION ON CHALLAH BREAD | HEALTHFULLY
From healthfully.com
CAKEYBOI: GARLIC AND HERB CHALLAH BREAD
From cakeyboi.com
TRADITIONAL CHALLAH RECIPE - CANADIAN LIVING
From canadianliving.com
THE PIEPER LIFE: GARLIC HERB CHALLAH BREAD - BLOGGER
From thepieperlife.blogspot.com
PIN ON ALL ABOUT GARLIC @ HERBS @ SPICES
From pinterest.co.uk
BEST BASIC CHALLAH - BETTER HOMES & GARDENS
From bhg.com
GARLIC AND ONION CHALLAH BREAD - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love