Garlic Herb Challah
Transform your baking routine with this show-stopping Garlic Herb Challah, a fragrant twist on the classic braided bread. Infused with a savory blend of minced garlic, fresh parsley, rosemary, and thyme, this challah boasts irresistible flavor in every bite. The soft, pillowy texture is achieved through meticulous kneading and a double rise, while a glossy egg wash gives the braided loaf its signature golden sheen. Perfectly suited as a centerpiece for holiday gatherings or a flavorful upgrade to your everyday bread basket, this wholesome recipe appeals to both novice and seasoned bakers alike. Serve it warm to highlight the herby goodness, or use it to elevate sandwiches and French toast. Whether topped with sesame seeds or enjoyed plain, Garlic Herb Challah is sure to impress!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1 packet Instant yeast
- 1 cup Warm water (110°F/43°C)
- 3 Eggs
- 0.25 cup Unsalted butter, melted
- 1 tablespoon Minced garlic
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Chopped fresh rosemary
- 1 tablespoon Chopped fresh thyme
- 1 Egg yolk (for egg wash)
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (optional)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Stir well to distribute the ingredients evenly.
In a separate medium bowl, whisk together the warm water, eggs, and melted butter until smooth. Gradually pour the wet mixture into the dry ingredients.
Stir until a shaggy dough forms, then transfer the dough to a clean, lightly floured surface. Knead the dough by hand for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead for 5-7 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1.5 hours, or until doubled in size.
While the dough is rising, mix the minced garlic, parsley, rosemary, and thyme in a small bowl. Set aside.
Once the dough has risen, punch it down to release any air. Turn it out onto a clean surface and divide it into three equal portions.
Flatten each portion into a small rectangle and sprinkle the garlic herb mixture evenly across all three portions. Roll each portion into a log, pinching the seams closed to trap the herbs inside.
Braid the three herb-filled dough logs together, pinching the ends to seal the braid. Transfer the braided loaf to a parchment-lined baking sheet.
Cover the braided dough with a kitchen towel and let it rise again for 30-45 minutes, or until puffy.
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and tablespoon of water to make an egg wash. Gently brush the egg wash over the surface of the dough. Sprinkle with sesame seeds, if desired.
Bake the challah in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 39.5 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 323 mg | 25% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
