Garlic Parmesan Herb Challah Bread Food

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 HERB CHALLAH

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.

GARLIC PARMESAN HERB CHALLAH BREAD RECIPE

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.

PARMESAN GARLIC HERB BREAD

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.

GARLIC AND HERB BREAD (FRANCE)

Steps:

• Preheat oven to 350 degrees F.
• Slice bread down to BUT NOT THROUGH the bottom crust.
• In a bowl, combine garlic, oregano, parsley, softened butter & parmesan cheese, mixing well.
• Spread butter mixture on each side of bread without breaking the loaf.
• Wrap the loaf in aluminum foil & bake 20 minutes.
• Unwrap, slice completely & serve hot.

PARMESAN HERB SEASONING

Steps:

• Place ingredients in small bowl and blend with whisk.
• Place mix into 1 small thin sandwich bag.
• Tie mix into corner of bag with ribbon.
• Copy and attach the instructions below:
• Makes 1/2 cup.
• Parmesan Herb Crescent Rolls:
• 1 can refrigerated crescent roll dough, unbaked
• 1 packet seasoning mix
• Open a can of refrigerated crescent rolls - unroll dough.
• Sprinkle dough evenly with seasoning from packet before shaping into crescents.
• Bake as directed on crescent roll package.
• Parmesan Herb Monkey Bread:
• 1 can refrigerated biscuits, unbaked (8 count)
• 1 packet seasoning mix
• 1/2 stick margarine, melted
• Cut biscuits into quarters and place in large bowl.
• Add seasoning mix to melted butter and stir well.
• Pour butter over biscuits and toss to coat very well.
• Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
• Bake at 350 for 20 minutes.
• Parmesan Herb Salad Dressing:
• Place 1/2 cup good quality olive oil into a jar.
• Add 1/4 cup cider vinegar.
• Add seasonings mix from packet.
• Place lid on jar and shake until blended.
• Serve over green salad.
• Makes 3/4 cup salad dressing.

GARLIC HERB BREAD

Steps:

• Cut bread diagonally, but not all the way through, into 1.5 inch slices.
• Combine last 5 ingredients in a food processor until mixed.
• Slather the butter spread in between each sice and bake at 500 degrees for 5-7 minutes.

GARLIC-HERB SEASONING AND GARLIC-HERB BREAD

Steps:

• In an airtight container, combine all ingredients.
• Cover tightly and shake well.
• Store in a cool dry place.
• Directions For Garlic-Herb Bread:.
• Preheat oven to 350 degrees.
• Cut bread into 16 slices (halve each slice if serving as an appetizer).
• Arrange in a single layer on large baking sheet.
• In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
• Spread evenly over bread slices.
• Sprinkle slices with sesame seeds.
• Bake until hot and crisp, about 10-15 minutes.