Garlic Parmesan Challah Bread Recipe

3.50 from 11 votes
A loaf of braided bread sits on a wooden cutting board. Part of the loaf has been sliced, and several slices are shown in the foreground, revealing a slightly green-tinted, airy interior. The crust is golden brown.

This garlic-herb and parmesan challah bread is so soft, light and delicious. Very nice and interesting twist to traditional challah bread.

A loaf of braided bread sits on a wooden cutting board. Part of the loaf has been sliced, and several slices are shown in the foreground, revealing a slightly green-tinted, airy interior. The crust is golden brown.

Garlic Parmesan Challah Bread Recipe

3.50 from 11 votes
Prep Time 2 hours 30 minutes
WORK TIME 20 minutes
DIFFICULTY Medium
Cuisine World
Servings 8 yields

Ingredients
 

  • 4 cups 500g all-purpose Flour
  • 1 tablespoon Instant dry yeast
  • ¼ cup 60ml Vegetable oil
  • 1 egg
  • ¼ cup 50g Sugar
  • 1 teaspoon 6g salt
  • â…“ cup 33g grated parmesan cheese
  • 1½-2 teaspoons garlic powder
  • ¼ cup chopped parsley
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dried oregano
  • ¾ cup 180ml water
  • 1 Egg + 1 tbsp water

Instructions
 

  • DIRECTIONS
    1. In a bowl of a stand mixer or in a large bowl, place flour, yeast, sugar, salt, garlic powder and mix. Make a well in the center and add egg, oil and water. Knead the dough on low speed. If the dough too dry and 1-2 tablespoons water, if the dough too sticky, add 1-2 tablespoons flour. knead the dough for 4-5 minutes. Add chopped parsley, thyme, oregano, parmesan and knead for 2-3 minutes more. The dough should be soft and smooth.
    2. Place the dough in an oiled bowl, cover with plastic wrap, place in a warm place and let rise for 1 hour. Until doubled in size.
    3. Divide the dough into 4 equal pieces. Roll each piece of dough into a long rope roughly 1-inch thick. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
    4. Braid the challah as described in the video. Place braid challah on a baking tray lined with parchment paper. Cover and let rise for 45-60 minutes
    5. Preheat oven to 360F (180C).
    6. Gently brush with beaten egg and oil. Sprinkle sesame seeds (optional).
    7. Bake for 25-30 minutes, until golden brown on the edges. Let cool for at least 30 minutes.

Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

3.50 from 11 votes (11 ratings without comment)

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