About the Recipe
A beautifully braided Challah with fresh herbs, perfect on its own or dipped in olive oil.
Ingredients
Ingredients:Â Â
- 5 cups all-purpose flour (700g)Â Â
- 1 ½ tbsp dry active yeast (18g) Â
- ½ cup sugar (130g) Â
- 1 ½ tsp salt (14g) Â
- â…“ cup olive oil (80ml)Â Â
- 1 cup water + an additional ¾ cup (440ml total) Â
- Fresh herbs (such as sage, oregano, thyme, chives, and rosemary)Â Â
- Flour for dusting
Preparation
Directions:
1. Mix the Dough Â
- Place all ingredients (except water) in the mixer bowl. Â
- Gradually add water while mixing until the dough reaches a moist consistency. Â
2. Knead the Dough Â
- Knead in the mixer for 12 minutes or by hand for 20 minutes. Â
3. First Proofing Â
- Drizzle oil on top of the dough. Â
- Cover with plastic wrap and a kitchen towel. Â
- Let it proof in a warm place for 1 ½ to 2 hours. Â
4. Divide & Rest Â
- Divide the dough into 175g balls. Â
- Cover and let them proof for an additional 20–25 minutes. Â
5. Shape & Braid Â
- Roll each ball into a 14-inch strand. Â
- Lightly dust with flour and press herbs into the strands. Some flexible herbs can be intertwined. Â
- Connect four strands at the top and braid following the desired pattern. Â
- Repeat for the second challah. Â
6. Final Proofing Â
- Place the braided challahs on a parchment-lined baking sheet. Â
- Let them proof for 25 minutes. Â
7. Bake Â
- Before baking, dust the challahs with a little flour. Â
- Bake in a preheated oven at 350°F for 35–40 minutes, until golden brown. Â
8. Finish & Serve Â
- Optionally, dip or brush with olive oil. Â
Shabbat Shalom!