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Onion Garlic Stuffed Challah

We are so excited to share this recipe for a savory garlick-y, onion-y challah. Although it can be made with any basic challah dough, we made it with one of our favorite bread machine dough recipes, and then stuffed it. Simply scrumptious. It is a garlic lovers' dream! The recipe seems long and involved, but it is not! You can use any challah dough you like, prepared by hand, in a mixer or even store bought. And of course, you can make a bigger quantity. This recipe makes 1 large challah, or 2 small loaves.

KosherEye Bread Machine Challah
We have been using our Zojirushi Bread Machine for 4 years. It is efficient, convenient and makes delicious bread. After much trial and error searching for just the right bread machine challah recipe, this is one our favorites.

Challah ingredients
¾ cup warm water
2 large eggs
1/3 cup sugar
1/3 cup canola oil
1 1/2 teaspoon sea salt
3 2/3 cups flour - We use either All Purpose or Bread flour or a combination
2 teaspoons bread machine yeast, also known as rapid rise yeast
(When adding the yeast, make a well in the center of the flour and spoon in yeast to avoid contact with water)

Stuffing Ingredients:
1 cup finely chopped onions
3 cloves fresh garlic, minced
2 Tablespoons olive oil

Topping Ingredients:
Egg wash - 1 yolk plus 1 Tablespoon water
Optional: Everything bagel spice, or sesame seeds or a dry garlic-onion-rosemary mix.

Directions Stuffing:
Warm oil in a fry pan over medium heat
Add onions - sauté until transparent (mix around with wooden spoon or spatula)
Add garlic, sauté about 1- 2 minutes more until fragrant
Remove from flame and set aside

Directions Challah Dough:
Place dough ingredients in bread machine in the order listed above, or follow your bread machine's instructions.
Oil a large bowl, When the dough cycle ends, remove dough and shape into a "ball". "Swoosh" dough ball around inside of bowl to cover all sides with oil. Cover with plastic wrap, and let rise at room temperature for about 2 hours or until dough has doubled in size.
When dough has doubled in size, divide into 3 even pieces with a sharp knife or a dough scraper. Lightly flour a board or counter. Using a rolling pin, roll each piece out on floured area until each strand is about 21/2" wide and 1/3" thick. Spoon onion/garlic/oil mixture down the center of each piece. Then roll each piece of dough into a rounded strand covering the filling with the dough. Braid the 3 strands together, and let rise for another hour, covered. Preheat oven to 350. Brush challah with egg wash; 
Garnish with an "everything bagel spice mix" topping, and bake for about 25 minutes until golden brown and hollow sounding when tapped,  or until a thermometer reaches 185-190 degrees. 

Notes: If you are hesitant to braid challah, and  prefer to make rolls, you can divide the dough into about 10 -12 pieces; shape dough into balls, spoon the filling into the center of the balls, and then fold overdough  to cover filling. Or you can place all of the filled rolls into a round pan and create a pull-a-part challah.
We suggest you serve this with this delicious herbed garlic oil dip

Recipe, bread, challah, kosher

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