Happy 2018 everyone! I am so excited to welcome the New Year and grateful for the year that just passed. Between moving and buying a house and creating my 1st cookbook, I can honestly say that I am truly blessed!
Now let’s get back to cooking, shall we? I am still working on my annual culinary bucket list for the New Year and have a bunch of recipes I want to learn and conquer in the New Year…you can check it out here and let me know if there is something that YOU have been wanting to make. Make a list, conquer it and learn something new! I’d love to hear about it.
I know we’re all over the holidays. Cookies are done and all we’re seeing are salads up the wazoo, soups and steamed lemon. But for me, it wouldn’t be a true if I didn’t say I was still baking homemade challah. I taught a challah making class a few months ago at the local Co-op and it was so much fun! Each participant braided their own challah to take home and before the class, I made a few to nosh on while they baked.
This was the exact challah I brought to the class. A gorgeous aromatic, savory garlic rosemary challah. There is roasted garlic powder and freshly chopped rosemary inside the dough as well as garnished with thin slices of garlic and small sprigs of rosemary. It is certainly a show-stopper and one of my favorite classic flavor combinations.
Garlic Rosemary Challah
- 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
- 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.