Garlic and Onion Challah Bread Recipe

Garlic and Onion Challah Bread Recipe | Molly Yeh

Garlic & Onion Challah Bread
Difficulty: Intermediate
Makes: 2 challahs

Nutrition Facts Per Serving

Serving Size: 1 of 18 slices
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

Time Required: 4 hr (including all rising and cooling steps)
Hands-On Time: 30 min

Ingredients

• 2 packets (or about 4 1/2 tsp) active dry yeast
• 1 1/2 cups warm water
• 1/4 cup sugar, plus 1 tsp for proofing yeast
• 6 1/2 cups flour (you can swap out up to 2 1/2 cups for whole wheat flour if desired), plus extra for dusting
• 2 tsp kosher salt
• 2/3 cup neutral oil, such as canola or vegetable, plus a bit more to grease the bowl
• 5 large eggs
• 1/4 cup melted butter
• 1/2 medium onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp honey
• Flaky salt, to finish

Directions

1. In a medium mixing bowl, stir together the yeast, warm water, and 1 teaspoon of sugar. Let it rest for around 5 minutes, until a foamy layer forms on the top.
2. In a large bowl, or a stand mixer fitted with a dough hook, whisk together the flour, kosher salt, and the remaining 1/4 cup sugar. In a separate bowl, combine the oil with 4 of the eggs, whisking until well blended.
3. Once the yeast mixture is bubbly, pour it into the dry mixture, followed right away by the egg and oil mixture. Stir until the dough comes together. Knead either by hand on a lightly-floured surface or in the mixer, adding a bit more flour as necessary (be careful not to add too much flour), until the dough is smooth and a little tacky, about 7 to 10 minutes.
4. Move the dough to a bowl lightly greased with oil, cover the bowl with plastic wrap, and let it rise at room temperature until doubled in size; this takes roughly 2 hours. If using whole wheat flour, the rise may take a bit longer. For a slower rise, you can put the dough in the refrigerator overnight and then let it come to room temperature for about an hour before shaping.
5. Preheat a baking sheet with parchment paper. Split the dough into 6 even parts. Roll each piece into a large rope, about 1/2 to 1/4 inch thick and 3 inches wide. Brush the middle of each strip with the melted butter, then spread the chopped onion and minced garlic over the butter. Roll each piece up to enclose the onion and garlic. Take 3 of the filled ropes, braid them together, tucking the ends underneath. Repeat with the other 3 ropes for the second loaf. Move the loaves onto the prepared baking sheet, cover gently with plastic wrap, and leave to rest for another 30 minutes.
6. Set your oven to 350F (175C).
7. In a small bowl, whisk together the honey and the last egg. Use this mixture to brush the tops of the braided loaves. Sprinkle the tops generously with flaky salt.
8. Bake the loaves until they are deeply golden and baked throughthis takes about 35 minutes, but start checking after 28 minutes. Let the challah cool slightly before slicing or serving.

This recipe is adapted from "Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm" by Molly Yeh, Rodale 2016.

Imagine the irresistible aroma of garlic and onion weaving through golden, fluffy challahperfect for elevating your Shabbat table or any cozy gathering. This intermediate bake rewards your effort with tender, flavorful loaves that pull apart beautifully. Dive in and create bakery-worthy magic in your own kitchen![2][3][6]