Challah with onions and garlic

Votes: 1

Time: 4 hours.
Complexity: easily
Quantity: 2 braided hair

This fragrant challah is made with a filling of butter, garlic, and onion. Raw vegetables are wrapped in each strip of yeast dough, which is then braided into a traditional braid. When kneading the dough, you can substitute some of the all-purpose flour with whole-wheat or rye flour. Before baking, brush the surface with a mixture of honey and beaten egg for a luscious, shiny brown crust. Serve this garlic and onion challah instead of regular bread with any meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packets (about 4.5 tsp) active dry yeast
1.5 cups of warm water
1/4 tbsp. + 1 tsp. Sahara
6.5 cups all-purpose flour, plus extra for working with the dough (or substitute 2.5 cups with whole-wheat flour)
2 teaspoons coarse salt
2/3 cup neutral vegetable oil, such as canola, plus extra for greasing the bowl
5 large eggs
1/4 cup melted butter
Half an onion, finely chopped
4 cloves garlic, crushed
1 tbsp. honey
Salt flakes, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, whole grain flour, eggs, onions, garlic, sea salt flakes, honey

Cooking the dish according to the recipe:

In a medium bowl, combine the yeast, warm water, and 1 teaspoon of sugar and stir gently. Let sit for about 5 minutes, until foamy.
Meanwhile, in a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, coarse salt, and the remaining 1/4 cup sugar. In a separate bowl, combine the vegetable oil with 4 eggs.

Once the yeast has foamed, add it to the flour mixture, then immediately add the egg mixture and mix. Knead by hand on a floured surface or in a stand mixer with a dough hook, adding more white flour as needed (but don't overdo it!), until you have a smooth and slightly sticky dough, 7-10 minutes.
Place the dough in an oiled bowl, cover with plastic wrap, and let it rest at room temperature until doubled in size, about 2 hours, or slightly longer if using whole-wheat flour. Alternatively, you can refrigerate the dough overnight and let it rest at room temperature for about an hour before working with it.
Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll each piece into a large strip 0.5-1 cm thick and about 7.5 cm wide. Brush each strip lengthwise down the center with melted butter. Arrange the chopped onion and garlic along the center.
Roll each strip to seal the onion mixture inside. Braid 3 ropes, tucking the ends under to seal. Repeat with the remaining 3 pieces of dough to make the second challah. Place on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rest for 30 minutes.
Preheat oven to 175°C.
In a small bowl, combine the honey and remaining egg. Brush the challah with the mixture and sprinkle with flaky salt. Bake until golden brown, about 35 minutes, but check after 28 minutes. Let cool slightly before serving.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Oven / Dinner / Main courses / Side dishes / Bakery / Savory pies / Homemade bread / Savory pies and buns

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