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Home » Garlic Rosemary Challah

Garlic Rosemary Challah

by Samantha · 38 Comments

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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.

Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

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.

Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

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 Recipe via LittleFerraroKitchen.com
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4.47 from 30 votes

Garlic Rosemary Challah

Garlic rosemary challah is a deliciously savory challah, with classic flavors of roasted garlic powder and freshly chopped rosemary.
Cuisine: Jewish
Servings: 2 challot
Author: Samantha Ferraro

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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.
Garlic Rosemary Challah Recipe via LIttleFerraroKitchen.com

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Baking, Jewish Recipes, Popular Tagged With: bread, challah, herbs

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Comments

  1. Carly says

    March 26, 2018 at 2:30 am

    5 stars
    This is the most fantastic recipe. I have made it twice and both times they were perfect. I posted photos on Facebook after which a friend asked me to show her how to make it, so I ended up making the recipe a third time at her house. The smells of the bread baking with roasting garlic and rosemary will knock your socks off!

    Reply
    • Samantha says

      March 27, 2018 at 10:19 am

      I love this sooo much!!! I’d love to see the photo if you still have it! Seriously the best challah flavor combo!!

      Reply
  2. Julie says

    July 25, 2018 at 3:17 pm

    3 stars
    It was a little strange because of all the honey in it. Maybe cut down the honey or increase the salt? Tasted ok and did look pretty.

    Reply
  3. Megan says

    September 8, 2018 at 12:56 pm

    5 stars
    I made this last night and we ate one loaf in about 10 minutes. It was amazing! I’m wondering if I can make one really large loaf instead of 2? Would it ruin anything?

    Reply
    • Samantha says

      September 12, 2018 at 9:28 am

      Hi Megan!! I think if your oven and baking sheet is large enough, you can totally make 1 large loaf..but it will be huge! Maybe you can make it into 1 large 6 braid challah or a large round one? It may take longer to bake as well, so keep an eye on it!

      Reply
  4. Kylar says

    April 23, 2019 at 2:49 pm

    Would it be okay to incorporate fresh Parmesan cheese or would that mess up the balance?

    Reply
    • Samantha says

      April 29, 2019 at 5:02 pm

      Hi Kylar! I think parm would be fabulous!! Its dry enough so will be a nice addition.

      Reply
  5. Rachel says

    August 24, 2019 at 12:04 am

    5 stars
    My friend and I (both just graduated from college) are pretty amateur bakers, and we blew everyone away with this challah! It was the perfect texture and had a great balance of garlic and rosemary flavor. Both loaves were gone by the end of dinner and we will definitely save this recipe! Thanks!

    Reply
    • Samantha says

      September 6, 2019 at 6:41 pm

      Hi Rachel!! That makes me SOOOO happy!! So glad you enjoyed the challah! If or when you want something sweet, I suggest trying the rose date challah..its my other favorite 🙂

      Reply
  6. Sue says

    January 25, 2020 at 2:36 pm

    Can you freeze one for later?

    Reply
    • Samantha says

      January 28, 2020 at 9:39 am

      I have not frozen challah before, but I would suggest baking the challah, letting it completely cool and then wrapping very well in plastic wrap and a Ziploc bag and then to reheat, defrost the challah and place in low temp oven until warmed through.

      Reply
  7. Della says

    January 26, 2020 at 7:46 pm

    Maybe this is a silly question, but is there anything you can substitute the eggs with?

    Reply
    • Samantha says

      January 28, 2020 at 9:40 am

      Hi Della! I’d suggest looking up a vegan challah recipe. I personally have not made an egg-less challah, but find a good base recipe and then use the garlic rosemary to flavor.

      Reply
    • Megoosh says

      May 16, 2020 at 2:47 pm

      I was able to make this with a chia-seed egg. (One tbsp chia, 3 water, let sit 15-20 mins). It turned out great, but doesn’t brown as well as it would with the egg. Tastes delicious.

      Reply
      • Samantha says

        May 18, 2020 at 8:30 pm

        Hi Della! Oh thank you for letting me know!!! What a great substitution and glad it came out well!

        Reply
  8. Janis says

    April 4, 2020 at 9:58 am

    Does it have to be vegetable oil or will any oil work? I prefer to use olive, avocado, or coconut oil. Thanks!

    Reply
    • Samantha says

      April 4, 2020 at 1:22 pm

      Any neutral oil should work, I am also working towards better oils as well. I would personally do either grapeseed or olive oil. I think coconut oil would give off a slight taste that wouldn’t go well with the savory garlic. Happy baking!

      Reply
    • Janis says

      April 4, 2020 at 1:45 pm

      I went ahead with olive oil and it came out great! Will definitely make this again. Thank you!!

      Reply
  9. Sandy says

    April 28, 2020 at 2:01 pm

    What kind of yeast does this bread require? Active dry or fast rising??

    Reply
    • Samantha says

      April 28, 2020 at 4:24 pm

      You could use either but I usually use active dry.

      Reply
  10. Sue says

    June 4, 2020 at 7:58 pm

    5 stars
    We love this bread! I found it easy to make and especially nice that it makes 2 loaves. The presentation that the bread provides is awesome! I made the recipe just as directed and it turned out perfectly.

    Reply
    • Samantha says

      June 6, 2020 at 6:31 pm

      Thank you so much for sharing!!! So glad you love it 🙂

      Reply
  11. Jenn says

    June 15, 2020 at 5:25 am

    5 stars
    This bread is wonderful !! I’ve always wanted to try and bake this bread but was intimidated by the braid. Well needless to say it came out perfect. The smell of the bread rising sends a wonderful aroma throughout my home. My husband and kids couldn’t wait to try it. I’ll definitely bake this bread again ! A family favorite 💕 thank you for sharing !

    Reply
    • Samantha says

      June 17, 2020 at 1:41 pm

      Thank you so much for sharing, Jenn! So glad everyone loved it!!

      Reply
  12. Mary Kay McCubbin says

    July 3, 2020 at 2:43 pm

    I’m going to make this tomorrow to go with lasagna. Do you recommend bleached or unbleached flour?

    Reply
    • Samantha says

      July 5, 2020 at 9:32 am

      Hi Mary Kay! Hope I am replying in time…I use unbleached flour. I really like Bobs Red Mill OG All Purpose Flour.

      Reply
  13. Emily says

    July 19, 2020 at 12:14 pm

    5 stars
    Wow this was fantastic, and so easy to make! I definitely plan on using this base recipe to try different flavors! I used dried rosemary, because I didn’t want to run out for fresh herbs, and it still came out fabulously. I just used about half of the amount listed.

    Reply
    • Samantha says

      July 21, 2020 at 8:54 am

      Hi Emily! And thank you for the tip!! So glad it worked well with dried herbs 🙂

      Reply
  14. Allison says

    September 16, 2020 at 12:00 pm

    Can I make challah bread without a stand mixer, or any eletronic mixer? I do not own one at this time after recently moving out, and wondering if a hand whisk could do.. I also have a whisk attachment I could add to my hand blender/emulsifier, if that would work? Or I could hand knead/mix it.. Thoughts anyone?? Thanks in advance!!

    Reply
    • Samantha says

      September 16, 2020 at 3:34 pm

      Hi Allison!! Absolutely and thank you for the reminder, I should add the other mixing method in the recipe. After the yeast foams, add that along with the liquid ingredients in a large bowl and whisk. Gradually add in flour and begin to stir it in with a spatula, since a whisk may not be strong enough. As soon as its too difficult to mix with the spatula, knead dough by hand and once it forms into a ball’ish shape, turn onto the counter and knead for a few minutes until the dough is smooth. Then rise and bake per usual.

      Reply
  15. JR says

    October 23, 2020 at 2:30 pm

    4 stars
    I am an experienced challah baker. I use a bread machine. My go-to sweet challah recipe uses 4 cups bread flour like yours, but only 3/4 cup water. I tried your recipe today, and just as I thought, the dough was very wet. I added more flour but it was still sticky. Bottom line: it tasted great, but it didn’t look pretty. 🙁

    Reply
    • Samantha says

      October 24, 2020 at 9:13 am

      Hello JR! Thank you for your comment. My recipe uses all purpose flour so I am wondering if it was the change of using bread flour that altered the moisture content? I am glad you were able to salvage the bread and I will make a note for a future test to bake with bread flour to see the outcome.

      Reply
  16. Amila says

    November 23, 2020 at 5:40 am

    5 stars
    Made this tonight and it turned out great! Thanks a lot fir the recipe.

    Reply
    • Samantha says

      November 23, 2020 at 12:27 pm

      Thank you so much for commenting Amila!! So glad you enjoyed it!

      Reply
  17. Cindy says

    December 2, 2020 at 9:42 am

    4 stars
    I made these beautiful breads last night. They turned out just like your picture…..the only thing is, the garlic was overwhelming. I am a garlic fan too….but this almost had a bitter taste to me. Maybe it’s my “taster” because my husband loved it. My question is, could I use fresh minced garlic in this recipe? I rarely use garlic powder….and I would like to try it with the minced garlic if you think it would be good. I love your recipe and it was so simple to follow! Thank you for sharing it with me and thank you for any information you can share. I want so badly to make this recipe and give as gifts with dipping oil for Christmas.

    Reply
    • Samantha says

      December 11, 2020 at 12:51 pm

      Hi Cindy! Apologies for the late reply and thank you for your comment. I haven’t tried it with fresh garlic butttt roasted garlic would be delish and certainly more mellow and sweeter. Or I’d suggest just cutting back on the dried garlic if the amount was too much. And an herb dipping oil wounds amazing!

      Reply

Trackbacks

  1. [Homemade] Rosemary Garlic Challah : food says:
    November 22, 2019 at 11:32 am

    […] https://littleferrarokitchen.com/garlic-rosemary-challah-2/ […]

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  2. Receita Challa de Alho e Alecrim - The Lolla says:
    January 27, 2020 at 4:13 pm

    […] achei essa receita deliciosa de uma challa de alho e alecrim. A challa é o tradicional pão judaico, que a gente come (quase) toda sexta-feira, no shabat, na […]

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