While challah bread is typically eaten during Jewish holidays, it is so delicious that you might want to make it more often. This recipe is from Furthermore.com. Let us know how the recipe turned out for you; we love sharing ideas with our orthodontic community in Orange County and beyond.
Extra-virgin olive oil
2 tablespoons chopped garlic
1 tablespoon chopped dried rosemary (optional)
1 teaspoon sugar
1 (1¼-ounce) packet instant yeast
2 tablespoons honey
2 whole eggs and 1 egg yolk
3 cups white whole-wheat flour
½ cup all-purpose flour
- In an unheated skillet combine 6 tablespoons olive oil and garlic. Heat to low and let sizzle for 30 seconds. Transfer to a small bowl, add dried rosemary and set aside.
- Grease a large bowl with olive oil. In another large bowl, stir together ¼ cup lukewarm water and sugar. Sprinkle over instant yeast and let stand until bubbling, 5-10 minutes. Add ¼ cup lukewarm water, garlic oil, honey, eggs and egg yolk (reserve white), white whole-wheat flour, all-purpose flour, and 1½ teaspoons salt. Mix until a dough forms, then knead until soft and smooth, 5-10 minutes. Transfer dough to greased bowl, turn to coat with oil, and cover with greased plastic wrap and a kitchen towel. Let rise for 2 hours.
- Line a baking sheet with parchment paper. Turn dough out onto a floured surface and divide into 3 pieces. Using hands, roll each piece into a 12-inch rope and place on parchment-lined sheet. Braid dough, sealing at each end, then cover with greased plastic wrap and towel. Let dough rise for an hour.
- Preheat oven to 375°F. Whisk reserved egg white with 1 tablespoon water and brush over risen loaf. Bake for 15 minutes, then loosely cover, and bake until internal temperature reaches 190°F, 5-10 minutes longer. Let cool on a rack before serving.
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