Cheesy Garlic Bread Challah

Amy Kritzer

Garlic bread meets challah!

5 from 1 vote

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Prep Time 1

Cook Time 35

Resting Time 3

Total Time 4 35

Course Bread, Challah, Rosh Hashanah

Cuisine Jewish

Servings challot

Ingredients

Challah Dough:

1 packet active dry yeast 4 1/2 teaspoons
1 1/2 cup warm water about 110 degrees F
1/2 cup plus 2 teaspoons sugar
2 whole eggs
6 egg yolks plus one yolk for glaze, save the whites for an omelette!
½ cup vegetable oil plus more for greasing bowl
6-7 cups bread flour
2 teaspoons salt

For Filling:

1 stick unsalted butter 8 tablespoons
5 large garlic cloves minced
1/2 tsp kosher salt
1½ cup grated mozzarella cheese
3 tbsp seeds for sprinkling like poppy or sesame

Instructions

First, make your challah dough. Prepare the yeast in a large mixing bowl for a stand mixer by whisking it with warm water and 2 teaspoons sugar. Let yeast stand until it foams and puffs up, about 10 minutes. If it doesn’t get foamy, your yeast is bad or the water was too warm or cool. Try again!
Using the whisk attachment for the stand mixer, mix in the remaining sugar, eggs, and oil into the yeast mixture. (You can just use a whisk of you’re doing this by hand too) Then gradually add 6 cups flour and salt and either with a hook attachment using an electric mixer or a spoon and your hands until combined. Knead for about 5-10 minutes, and form into a ball. If it's too sticky, add a bit more flour. Dough should be soft, smooth and slightly tacky.
Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it has doubled in size, about 2-3 hours. I put mine on top of an oven heated to 200 degrees.
Meanwhile, make the filling. In a small saucepan, combine butter and garlic and cook over medium low heat until garlic starts to brown and is fragrant.
When the dough is ready, divide into three equal sized balls. Roll each one into a 10x14 rectangle, spread with garlic butter, and sprinkle with a bit of salt and cheese.
Roll the rectangle up tightly like a jelly roll starting from the long end. Then form a spiral to make a round mound. Repeat with the other dough balls.
I like to bake each loaf on it's own cookie sheet because they spread. Carefully place the loaves on three parchment lined baking sheets, cover lightly with plastic wrap, and let it rise again for 1 ½ housrs or until more than doubled in size.
Meanwhile, preheat oven to 350 degrees F. Whisk the last egg yolk with 1 tablespoon water and generously brush over challah. Repeat to have two coats. Sprinkle with seeds. Bake two at a time for 30-35 minutes, or until golden brown and with an internal temperature of 190 degrees F, rotating pans halfway through. If the challot start to brown too fast, cover with foil.

Notes

Plan ahead! You will also need up to time for the challah to rise.

Great served warm for warm cheesy goodness. Refrigerate any leftovers for up to 5 days.

Keyword Bread, Challah, Cheese, Jewish, Rosh Hashanah, Round Challah, Spinach