Rosemary Garlic Challah Recipe, from Shannon Sarna’s ‘Modern Jewish Baker’ Cookbook

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Rosemary Garlic Challah

Once I first started experimenting with challah varieties, rosemary and garlic was one of the first taste mixtures I attempted, a nod to my dual Italian-Jewish heritage. The rosemary and coarse sea salt on prime shouldn't be solely scrumptious, but the mixture produces a strikingly lovely, however simple, challah. You don’t have to use recent rosemary—it is simply as lovely in case you use dried rosemary.

Epoch Times Photo
Writer of ‘Trendy Jewish Baker,’ Shannon Sarna. (Emily Goodstein)

Yields 2 medium loaves

For the Dough:

  • 1 1/2 tablespoons dry lively yeast
  • half cup plus 2 tablespoons plus half teaspoon sugar
  • 1 1/four cups lukewarm water
  • 4 half–5 cups unbleached bread flour (preferably King Arthur)
  • 1 half teaspoons desk salt
  • 1/four cup vegetable oil
  • 2 tablespoons dried rosemary
  • 1 tablespoon jarred minced garlic in oil
  • 2 giant eggs

For the Dough: In a small bowl, place the yeast, half teaspoon sugar, and lukewarm water. Stir gently to combine. Permit to take a seat 5 to 10 minutes, till it turns into foamy on prime.

In a large bowl or stand mixer fitted with the whisk attachment, combine collectively 1 1/2 cups of the flour, salt, and half cup plus 2 tablespoons sugar. Add the water-yeast combination, oil, dried rosemary, and minced garlic to flour. Combine completely.

Add another 1 cup of the flour and a couple of eggs and blend till clean. Change to the dough hook attachment in case you are utilizing a stand mixer.

Add another 1 half to 2 cups of flour, mix completely, then take away from the bowl and place on a floured floor. Knead the remaining 1/2 cup flour into dough, continuing to knead for about 5 minutes.

Place dough in a greased bowl and canopy with a humid towel. Permit to rise no less than three hours.

Divide the dough in two and braid the challahs into desired shape. 

Place braided challah on a baking sheet lined with parchment paper or silicone baking mat.

Permit the challah to rise another 45 to 60 minutes, or until you possibly can see the dimensions has grown and the challah appears mild. This step is essential to ensure a light-weight and fluffy challah. Preheat oven to 375 levels F while the dough rises.

For the Topping:

  • 2 egg yolks (or 1 entire egg)
  • 1 teaspoon water
  • 1 teaspoon dried rosemary or 3–4 recent rosemary sprigs
  • half teaspoon minced, dried garlic flakes
  • 1/four teaspoon coarse sea salt

For the topping: In a small bowl beat 2 egg yolks with 1 tea­spoon water. Brush the egg wash liberally over the challah. Sprinkle with the additional dried rosemary, minced garlic flakes, and coarse sea salt. If utilizing entire recent rosemary sprigs, run them underneath cold water briefly and pat dry gently. For a very clever presentation, place the entire rosemary sprigs on prime of the glazed challah.

Bake 24 to 26 minutes, or until the colour is golden.

Reprinted from “Trendy Jewish Baker: Challah, Babka, Bagels & More” by Shannon Sarna. Revealed by Countryman Press.

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