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.
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)
1 cup finely chopped onions
3 cloves fresh garlic, minced
2 Tablespoons olive oil
Egg wash - 1 yolk plus 1 Tablespoon water
Optional: Everything bagel spice, or sesame seeds or a dry garlic-onion-rosemary mix.
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
No time to make Challah dough, no problem!
To purchase click here: Zojirushi Bread Maker (Amazon).
Selecting a Breadmaker can be confusing.
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!
So let's talk! We have recently tested the newest model, of the Zojirushi (pronounced zo-jih-ROO-shee) bread maker, the Virtuoso BB-PAC 20. In fact, since we have grown so attached to it, let's use its nickname, the Zo. It has moved to a position front and center in our kitchen, right up there with our stand mixer, Vitamix, Coffee Maker, and food processor. Not only are we busily making whole wheat bread for weekday sandwiches, challah for Shabbos, and cinnamon rolls (yumm) much too often, but we have also made jam. strawberry jam to be exact. So simple! Making jam was so easy, that we plan to progress to blueberry and peach jam later this summer.
Yes, the Zo is an investment ($275), but if you have the counter or pantry space available, and if you love fresh bread and preserves, we think that it is well worth the price. If you use it often, studies have indicated that over time, homemade bread costs substantially less than store-bought bread, and is, of course, healthier, (We guess that depends on your ingredient choices.)
Why did we select Zojirushi? – We compared many popular bread machines, some less costly, but liked the features on the Zo. The Home Bakery Virtuoso® Breadmaker (BBBAC20). If you plan to become a regular breadmaker...these features are important.
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.