Rosemary Parmesan Challah: A Crazy but Delicious Hybrid 🥖🌿

This unique twist on the traditional Jewish bread combines the rich, buttery goodness of challah with the aromatic flavors of rosemary and the savory bite of Parmesan cheese. Perfect for special occasions, this Rosemary Parmesan Challah makes a stunning centerpiece for your table and a delightful addition to any meal!

Ingredients

For the dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/2 cup warm water (110°F)
• 1/2 cup milk (or almond milk for dairy-free)
• 2 large eggs
• 1/4 cup unsalted butter, melted (or vegan butter)
• 2 tablespoons fresh rosemary, finely chopped
• 1/2 cup grated Parmesan cheese (plus more for topping)

For the egg wash

• 1 egg, beaten (or plant-based milk for vegan option)
• Pinch of salt
• Optional: Additional Parmesan and rosemary for topping

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. In a separate bowl, mix the warm water, milk, melted butter, eggs, chopped rosemary, and grated Parmesan. Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.

   🥄 Ensure the liquids are not too hot, as this could kill the yeast. The ideal temperature is around 110°F for optimal yeast activation.

2. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

3. First Rise: Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

   🧘‍♀️ You can create a warm environment by placing the bowl in an oven that has been preheated briefly (then turned off) or by setting it near a warm stovetop.

4. Shape the Challah: After the first rise, punch down the dough to release any air. Divide the dough into three even pieces. Roll each piece into a long strand (about 12-15 inches) and braid them together. Pinch the ends to seal.

5. Second Rise: Place the braided challah on a parchment-lined baking sheet. Cover with a towel and let it rise for another 30-45 minutes until puffy.

6. Preheat the Oven: As the dough rises, preheat your oven to 350°F (175°C).

7. Egg Wash: Brush the top of the challah with the beaten egg (or plant-based milk) mixed with a pinch of salt for a glossy finish. Sprinkle the top with additional Parmesan and rosemary if desired.

8. Bake: Bake the challah in the preheated oven for 25-30 minutes or until it is golden brown and sounds hollow when tapped on the bottom.

9. Cool & Serve: Allow the challah to cool on a wire rack before slicing. Enjoy it warm with butter, or serve it alongside soups, salads, or as a delightful sandwich base!

   🍽️ This bread is also fantastic toasted with a bit of olive oil for that perfect crispy bite!

Variations

• Herb Infusions: Feel free to experiment with other herbs like thyme or oregano to create a flavor you love! 🌱
• Cheesy Twist: Add a bit more Parmesan into the dough or fold in some shredded mozzarella to create a gooey cheesy center.
• Vegan Option: Substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) and use plant-based milk and butter.
• Focaccia Style: Instead of braiding, press the dough into a baking dish, create dimples on top, and let it rise. Drizzle with olive oil and sprinkle with kosher salt and extra herbs before baking for a focaccia-style bread!

This Rosemary Parmesan Challah is sure to impress and delight everyone at your table. Enjoy this creative fusion of flavors! 🌟🥖