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–+ servings

Cheesy Garlic Bread Challah

Cheesy Garlic Bread Stuffed Challah is the ultimate comfort food!
4.72 from 7 votes
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Prep Time 1 hour
Cook Time 35 minutes
Resting Time 3 hours
Total Time 4 hours 35 minutes
Course Bread
Cuisine Jewish
Servings 3 challot

Ingredients
  

Challah Dough

  • 2 envelopes active dry yeast (4 1/2 teaspoons)
  • 1½ cups warm water about 110 degrees F
  • ½ cup plus 2 teaspoons granulated sugar
  • 2 egg
  • 6 egg yolks, plus one for glazing (use the whites for breakfast!)
  • ½ cup vegetable oil, plus more for greasing the bowl
  • 6-7 cups bread flour or all-purpose flour, plus more as needed
  • 2 tsp salt

Filling

  • 6 large garlic cloves
  • 1 stick unsalted butter (8 oz)
  • salt to taste
  • 1½ cups grated mozzarella cheese
  • Seeds for garnish (sesame, poppy, etc.)

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, about 2 minutes. Season with salt to taste
  • 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. The form a spiral to make a round mound. Repeat with the other dough balls.
  • I like to bake each loaf on its 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 hours 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.
Keyword Challah, Garlic Bread
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