Cheesy, Garlic Challah

By DreiFromBK

The flavors of buttery challah, zesty garlic, and melty mozzarella cheese come together to make this Cheesy, Garlic Challah recipe that is sure to be hit when paired with anything from Italian pasta dishes, lightly dressed salads, or even when eaten on its own as a snack.

Ingredients

• CHALLAH:
• 2 (0.25-ounce) envelopes active dry yeast, about 4 1/2 teaspoons
• 1 1/2 cups warm water, about 110°F
• 1/2 cup sugar, plus 2 teaspoons, divided
• 2 whole eggs plus 6 egg yolks whisked together
• 1 egg yolk for glazing
• 1/2 cup vegetable oil, plus more for greasing bowl
• 2 teaspoons salt
• 6 to 7 cups bread flour
• CHEESY, GARLIC FILLING:
• 3 large garlic cloves, minced
• 1 stick unsalted butter
• salt to taste
• 1 1/2 cups grated mozzarella cheese
• sesame, poppy, or other seeds of your choice for garnish

Details

Servings 4
Preparation time 320mins
Cooking time 355mins
Adapted from whatjewwannaeat.com

Preparation

Step 1

CHALLAH:
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, and you will need to try again.

Using the whisk attachment for the stand mixer or whisk by hand, mix in the remaining sugar, eggs, and oil into the yeast mixture. Then, add salt and combine. Gradually add 6 cups flour and, either with a hook attachment using an electric mixer or a spoon, mix until combined. Knead for about 5 to 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 to 3 hours. I put mine on top of an oven heated to 200°F.

CHEESY, GARLIC FILLING:
While the dough is rising, make the filling. In a small saucepan, combine butter and garlic, and cook over medium-low heat until garlic starts to brown and becomes fragrant.

When the dough is ready, divide into 3 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.

Bake each loaf on it's 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 1/2 hours or until more than doubled in size.

After the dough has risen for the final time, preheat oven to 350°F. Whisk the last egg yolk with 1 tablespoon water and generously brush over challah. Repeat to have 2 coats. Sprinkle with seeds. Bake 2 at a time for 30 to 35 minutes, or until golden brown and with an internal temperature of 190°F, rotating pans halfway through. If the challah starts to brown too fast, cover with foil.