| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 30 min |
| Yield: | 2 loaves |
Ingredients
- 2 packets (about 4 1/2 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1/4 cup plus 1 teaspoon sugar
- 6 1/2 cups flour, plus more for dusting (or sub in up to 2 1/2 cups whole wheat flour)
- 2 teaspoons kosher salt
- 2/3 cup flavorless oil, like canola or vegetable, plus more for the bowl
- 5 large eggs
- 1/4 cup butter, melted
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon honey
- Flaky salt, for topping
Instructions
- In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
- When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
- Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you’re using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
- Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
- Preheat the oven to 350 degrees F.
- Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
- Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 299 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 58 mg |
| Sodium | 231 mg |
Reviews
Easy and so good! Can change up the filling with whatever you like.
Excelente receta, favorita de mi familia
Not light like most challahs tastes like a scone
I can’t take a bread recipe seriously that doesn’t provide weights.
My first time making this bread, so awesome and easier than I thought to make. Used a red onion, next time gonna add a bit more filling
This bread was absolutely fantastic. I have trouble making bread sometimes, but this one was amazing. I didn’t really want an onion flavor for the meal I prepared, but she says in the video you can fill with other things. I chose to use everything bagel seasoning after brushing with the butter and it was awesome. Looking forward to making some sweet bread with maybe some cinnamon and nuts. In the video she mentions putting any warm spices in the flour mixture at the beginning (like cinnamon or cardamom) but didn’t mention how much to use. Has anyone else did this and if so, give some guidance about how much cinnamon I might use for this?
This recipe is wonderful! I am on a low salt diet so I cut the salt by 50% and it still had the perfect rise and texture. My loaves looked exactly like the picture and tasted great. It does make two very large challahs. I had to use a separate sheet pan for each loaf. I am going to try it again with even less salt. Wish me luck!
I cut the recipe in half and it was *perfect* for me and my husband. First loaf of bread that ever turned out decently for me!
This was my first time making challah bread! I only made one loaf, so I halved the recipe. I also filled with butter, cinnamon, and chocolate chips instead! It didn’t turn out perfectly, but tastes good and my braiding turned out pretty nicely as well thanks to her instructions!
Easy to make, nice big loaves of eggy-challah. I will add more onions and garlic next time though as it seemed to get lost in the flavor of the bread. I shared it with my neighbors and they sure enjoyed their loaf!