Rosemary Garlic Challah

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Rosemary Garlic Challah
Recipe fromThe Modern Jewish Baker (amazon)
by Shannon Sarna, Published by Countyman Press

When I first started experimenting with challah varieties, rosemary and garlic was one of the first flavor combinations I tried, a nod to my dual Italian- Jewish heritage. The rosemary and coarse sea salt on top is not only delicious, but the combination produces a strikingly beautiful, but simple, challah. You don’t have to use fresh rosemary— it is just as beautiful if you use dried rosemary.

Yields 2 medium loaves

Ingredients


For the dough:
1 ½ tablespoons dry active yeast
½ cup + 2 tablespoons 
+ ½ teaspoon sugar
1 ¼ cups lukewarm water
4 ½–5 cups unbleached bread flour (preferably King Arthur)
1 ½ teaspoons table salt
¼ cup vegetable oil
2 tablespoons dried rosemary
1 tablespoon jarred minced garlic in oil
2 large eggs

Directions

For the dough: In a small bowl, place the yeast, ½ teaspoon sugar, and lukewarm water. Stir gently to mix. Allow to sit 5 to 10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups of the flour, salt, and ½ cup plus 2 tablespoons sugar. Add the water- yeast mixture, oil, dried rosemary, and minced garlic to flour. Mix thoroughly.

Add another 1 cup of the flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another 1 ½ to 2 cups of flour, mix thoroughly, then remove from the bowl and place on a floured surface. Knead the remaining ½ cup flour into dough, continuing to knead for about 5 minutes.

Place dough in a greased bowl and cover with a damp towel. Allow to rise at least 3 hours.

Divide the dough in two and braid the challahs into desired shape. See pages 32–45 for braiding.

Place braided challah on a baking sheet lined with parchment paper or silicone baking mat.
Allow the challah to rise another 45 to 60 minutes, or until you can see the size has grown and the challah seems light. This step is very important to ensure a light and fluffy challah. Preheat oven to 375°F while the dough rises.

For the topping:
2 egg yolks (or 1 whole egg)
1 teaspoon water
1 teaspoon dried rosemary or 3–4 fresh rosemary sprigs
½ teaspoon minced, dried garlic flakes
¼ 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 using whole fresh rosemary sprigs, run them under cold water briefly and pat dry gently. For a particularly artful presentation, place the whole rosemary sprigs on top of the glazed challah.

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

 


 

 

No time to make Challah dough, no problem!

 

breadmaker

 

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Especially if one has not previously owned a bread machine. So many choices - one paddle or two? vertical loaves or horizontal loaves? A machine that makes a 1 lb. loaf or a 2 lb. loaf? Size of the actual machine? Ease of use? Settings? Decisions... decisions... decisions!

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The Virtuoso bakes a traditional, horizontal-shaped 1 ½ - 2-lb. loaf, has dual kneading blades, 13-hour delay timer, easy to read clock, and many varied menus settings-including basic bread, wheat bread, gluten-free bread, sourdough starter, dough, jam, cake, quick bread and 3 homemade settings for custom recipes. Trust me, we are not techies, but the accompanying recipe book offers easy-to-follow, step-by-step instructions for each setting. Additionally, the Virtuoso has an exclusive lid heater, which makes even baking and proper browning possible. The dual paddles ensure thorough mixing and kneading and result in a higher rise. The bread pan includes easy-lift handles, ensuring quick and safe loaf removal of the loaves. And there is a large window to watch what's happening.
And, we must share one of our favorite features..the 13-hour delay timer – which allows us to go to bed and wake up to fresh homemade bread in the morning. Sounds so good, doesn't it? Yes, it's truly amazing. We also especially like the dough cycle, which is perfect for mixing up a batch of cinnamon buns, challah, and rolls.
We find the 2 lb. size loaf convenient, some to slice, some to store and even some to freeze. For Shabbos challah, the Zo delivers fresh challah in a hurry on a Friday morning. One 90-minute cycle provides enough dough to make two 1 lb. loaves. We shape them, place them in loaf pans or on our Silpat mat, let them rise for 1 hour, and bake for 30 minutes. Done! By the way, for those readers who are gluten-free, the Zo even offers a setting for you. So, dear readers, if you are in the market for a breadmaker, do consider the ZO, and share your thoughts (and recipes) with us.

 

To purchase click here: Zojirushi Bread Maker (Amazon).

 

*This is not a sponsored post. All recommended products are Koshereye tested. We hope to only provide you with amazing Kosher products and recipes. Koshereye may make a small commission if you purchase a product through our Amazon links.