Friday, October 3, 2008

Garlic Herb Challah Recipe

Each month, on the first Friday of the month, our friends all gather together, and have dinner with each other. It's a great idea, and I hope that it inspires some of you guys to do the same. Each month there is a different theme, and we each bring a dish. This month is Italian. A friend sent out this recipe to me for tonight's dinner, and I thought I'd share it with you. Let me know if you try it!

Garlic Herb Challah for your Bread Machine

Makes a 1 1/2 lb loaf.


  • 1 1/4 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 3 1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed dried rosemary leaves
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons bread machine yeast

  • 1 egg, beaten with
  • 1 tablespoon water
  • 1 teaspoon sesame seed (optional)


  1. Load all ingredients in the order listed into bread machine, water through yeast.
  2. To make challah, select dough only setting (to make sandwich bread, select large loaf).
  3. When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles.
  4. Pre-heat oven to 350 degrees Fahrenheit.
  5. Roll dough into rectangle, then roll into rope. Cut rope into 3 or 6 pieces (depending on whether you want to do a 3 braid or 6 braid challah). Roll each of these pieces into balls, cover with towel and set in a warm place, free from drafts. Let dough rest 15 to 20 minutes.
  6. Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes (you can put on top of the stove to enjoy the warmth from the oven).
  7. Brush with beaten egg. Sprinkle with sesame or poppy seeds, if desired. Place in oven on cookie sheet and bake for 35 minutes, or when nicely browned.
Enjoy! And have a wonderful weekend!