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Garlic bread challah recipe

hey everyone, some users on r/JewDank asked me for my garlic bread challah recipe so I’ll post it here (because recipies dont belong on a meme sub)

you’ll need:

1 1/3 cups of water (room temperature or slightly warm)

3 teaspoons of yeast

1 tablespoon sugar

2 tablespoons olive oil

1.5 teaspoons salt

3-4 cloves of garlic either ground to a paste or finely minced (you can also put them in a bowel in the microwave with the olive oil and microwave them on 50% power for like 6 minutes and theyll be soft enough for you to crush completely into the oil which should taste like garlic too by now)

3.5 cups of all purpose flour

I do the next steps manually but you can use a stand mixer (sadly I dont own one)

  • in a large bowel mix the water, sugar and yeast and beat with a fork until everything is dissolved, let it seat for 5 minutes so the yeast will wake up
  • add the olive oil, garlic, salt and half the flour and mix, slowly add the rest of the flour until everything is well mixed. continue to knead the dough for 4 minutes
  • grease the same bowel you used and throw in your dough ball and cover with a towel or plastic wrap, let it proof for 1-2 hours (or just forget about it and return after 4 hours its still good)
  • punch down the dough and either split into 3-5 balls, roll them out and braid your challah or you can split the dough to smaller balls and either make garlic bread sticks or garlic knots
  • put your challah (or knots/sticks) on a tray and cover with a towel or plastic wrap for another 30-45 minutes. towards the end turn on your oven on 200 (400 for the americans)
  • spread some garlic butter and sesame seeds and grated parmesan on top and bake for ~20 minutes (they dont always turn golden brown so just pull them out before they become stone)

for the garlic butter:

50g butter

1 tablespoon olive oil

2 minced garlic cloves

a pinch of salt and black pepper

either oregano or thyme (you can also add some chili flakes)

  • just melt the butter and mix everything together, I like to let it sit for a while so the flavors mix so you can make it while the dough is proofing.

note: you can adjust the butter to oil ratio for a more liquid/solid spread, you can also add whatever you like to it.

for a marinara dip:

1/3 cups of olive oil

half a head of garlic

a pack of tomato paste (100g)

a can of crushed tomatoes (400g)

basil and/or thyme and/or oregano either fresh or dried

black pepper and salt to taste

  • in a pot heat up the olive oil and add your garlic cloves and let them sit there for a couple of minutes
  • add the tomato paste and stir until fully incorporated with the oil, let it cook for 5-10 minutes (be careful not to burn it)
  • add the canned tomatoes and herbs (if they are fresh just throw the entire branch in and fish it out later)
  • add salt and pepper to taste and cook for another 20-30 minutes and its done

note: the garlic cloves should be soft by the end and taste of tomatoes so you can squish them and throw them back into the dip.

note: if you want to double the amounts just add another can of crushed tomatoes, increase to oil to 1/2 a cup and throw in a couple more garlic cloves.

btw the marinara deep is also great on toasted pita, the leftover garlic butter/oil can be used on pita/bread to make amateur garlic bread.

feel free to ask questions and please share picture if you make this recipe.

submitted by /u/YunoFGasai
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Source: Reditt

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