Recipe Of The Week: Savory Garlic & Onion Challah

Since my older girls were gone the past week, I had lots of time to experiment with some of my favorite recipes. One of my favorite breads to make is Challah. It looks and tastes so great and isn’t much more work than a regular loaf of bread. But sometimes I want to kick it up a notch and infuse some great flavors into it. I have used fresh herbs before and loved it especially rosemary. But this time I added sauteed garlic and onions. 

Add in:
1 large onion, chopped
Several garlic cloves, chopped
1-2 T olive oil
For Bread:
2 pkgs or 4 1/2 t. yeast
1 c. warm water
1/2 c. olive oil
1/3 c. sugar
1 T. salt
4 eggs
6 – 6 1/2c. flour
1 egg
1 t. cold water
1 T. sesame seeds – optional
1 T. garlic salt – optional
Fresh Herbs – optional
First, heat the 1-2 T. olive oil in skillet over medium heat. Add in garlic and onions. Saute until reached desired doneness.
In large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs,4 c. flour and add ins (onions and garlic). Beat until smooth (using dough hook if you are using stand mixer or by hand). Stir in enough remaining flour to form a firm dough. Turn onto floured surface and knead until smooth and elastic. Place into a greased bowl, turning once to grease top. Cover and let rise in warm, draft free, place until doubled (about 1 hr.).

Punch down dough. Turn onto lightly floured surface. Divide dough in half. Divide each portion into thirds. Shape each piece into a 15 in. long rope. Place three ropes onto a greased cookie sheet and braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled (about 1 hr.).
Beat together reaming egg and water to form an egg wash. Brush onto tops of loafs and sprinkle with desired toppings. Bake at 350 degrees for 30-35 minutes. Remove from pans and cool on wire racks. Yields 2 loaves. 

One thought on “Recipe Of The Week: Savory Garlic & Onion Challah

Leave a Reply

Your email address will not be published. Required fields are marked *