ONION AND GARLIC BREAD
Provided by Rachael Ray : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
- Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
GARLIC AND CHEESE CRACK BREAD
Provided by Food Network
Time 35m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
- Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
- Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
- Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
- Bake until golden brown, 10 to 15 minutes.
GARLIC HERB CHALLAH
The idea for this recipe came from the booklet for my bread machine. With various tweakings it became "my" claim to bread making fame. Although I make a 6-braid challah from the dough, it could just as easily be baked off as sandwich bread.
Provided by Glori-B
Categories Breads
Time 3h20m
Yield 1 1 1/2# loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Load all ingredients in the order listed into bread machine. Water through yeast.
- To make challah, select dough only setting.
- To make sandwich bread, select large loaf.
- When dough-only cycle is done, remove dough from machine and place on well floured surface. Dust top of dough with flour and press out air bubbles.
- Pre-heat oven to 350 degrees farenheit.
- Roll dough into rectangle, then roll into rope (as if you were making cinnamon rolls.) Cut rope into 3 or 6 pieces. Roll each of these pieces into balls, cover with towel and set in a warm place free from drafts. let rest 15 minutes.
- Next, roll each ball into a rope about 8 or 9 inches long. Braid, set in baking pan lined with parchment paper or corn meal. Cover with towel and let rest 45 minutes. (I put mine on top of the stove so it can enjoy the warmth from the oven.).
- Brush with beaten egg. Sprinkle with sesame seeds if desired. Place in oven and bake for 35 minutes or when nicely browned and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 226.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 26.4, Sodium 447.4, Carbohydrate 42.8, Fiber 1.7, Sugar 3.4, Protein 6.4
CARAMELIZED ONION CHALLAH
In a quest for a great challah, I found this interesting recipe at http://www.jewishfood-list.com. The original source is by Jan Weimer in The Los Angeles Times Sunday Magazine. Haven't made it yet. Although it uses schmaltz, you could use butter or oil; and instead of a big round loaf make any shape you like. Braiding challah is not difficult and you can Google many sources for instructions. Also I've never seen challah baked on a stone, so I wouldn't worry about that; you are going for a tender bread, not a crusty French-type loaf. The addition of the onions sounds fantastic. It's supposed to taste like a bread served at Morton's of Chicago.
Provided by firefly68
Categories Yeast Breads
Time 6h50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.
- Melt 8 tablespoons schmaltz and cool to 110°F.
- Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.
- Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.
- Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.
- Grease a 12" springform pan and line with parchment. Heavily flour work surface.
- Using floured hands, divide dough into 3 equal-size pieces. Flatten each piece into a rectangle and roll each into a 4-foot long cylinder. Take breaks during rolling so dough can rest. Pinch cylinders together at one end and braid loosely, pinching ends together. Starting at finished end, coil braid into circle, brush end with egg mixture and press into braid. Transfer to prepared pan. Cover with bath towel. Let rise until doubled and very light, about 2 to 2-1/2 hours.
- Place baking stone in oven. Preheat oven to 375°F Brush bread with egg mixture. Place bread in pan on top of baking stone. Bake 20 minutes. Gently remove bread from pan and transfer to the stone. Brush again with egg wash. Bake 50 to 55 more minutes, or until challah is well browned. Cool on wire rack.
Nutrition Facts : Calories 232, Fat 6.6, SaturatedFat 1.9, Cholesterol 35.5, Sodium 596.3, Carbohydrate 36.4, Fiber 1.9, Sugar 2.9, Protein 6.1
EVERYTHING CHALLAH
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved), and has some of the taste of an everything bagel. It's really something else. Enjoy! This challah freezes extremely well after baking, just defrost in a ziplock bag with the zipper open. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.
Provided by twkitchen
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h15m
Yield 24
Number Of Ingredients 17
Steps:
- Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
- Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.7 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 626.1 mg, Sugar 6.7 g
More about "garlic and onion challah bread recipes"
ROSEMARY GARLIC CHALLAH BREAD - HONEST COOKING
From honestcooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GARLIC BREAD CHALLAH - CHALLAH & BREAD - KOSHER RECIPE
From chabad.org
CHEESY GARLIC BREAD CHALLAH - WHAT JEW WANNA EAT
From whatjewwannaeat.com
BEST GARLIC AND ONION CHALLAH BREAD RECIPES | FOOD …
From foodnetwork.ca
2.8/5 (25)Category Bread,SideServings 1
GARLIC AND ONION CHALLAH BREAD
From pinterest.ca
MODERN JEWISH BAKER: ONION CHALLAH ROLLS - FOOD REPUBLIC
From foodrepublic.com
GARLIC AND ONION CHALLAH BREAD | RECIPE | CHALLAH BREAD RECIPES, …
From pinterest.com
CARAMELIZED ONION AND GARLIC BREAD - HOST THE TOAST
From hostthetoast.com
GARLIC AND ONION CHALLAH BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GARLIC AND ONION CHALLAH BREAD - PINTEREST
From pinterest.com
MOLLY'S CHALLAH | KING ARTHUR BAKING
From kingarthurbaking.com
MOLLY YEH MAKES GARLIC AND ONION CHALLAH | GIRL MEETS FARM
From pinterest.com
THE BEST CHALLAH BREAD RECIPES - JAMIE GELLER
From jamiegeller.com
GARLIC PARMESAN HERB CHALLAH BREAD RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
FOOD NETWORK - HOW TO MAKE GARLIC AND ONION CHALLAH BREAD
From facebook.com
CARAMELIZED ONION & ROASTED GARLIC BREAD PUDDING - FINECOOKING
From finecooking.com
GARLIC AND ONION CHALLAH BREAD RECIPE | MOLLY YEH | FOOD NETWORK
From mastercook.com
MOLLY YEH MAKES GARLIC AND ONION CHALLAH BREAD | GIRL MEETS FARM …
From foodiebadge.com
CHEDDAR AND ONION STUFFED CHALLAH BREAD - WEST OF THE LOOP
From westoftheloop.com
GARLIC AND ONION CHALLAH BREAD – RHINO FINE FOODS
From rhinofinefoods.com
CRUSTY GARLIC BREAD - CHALLAH & BREAD - KOSHER RECIPE
From chabad.org
GARLIC CHALLAH BREAD — FEAST & FABLE
From feastandfableblog.com
GARLIC ONION BREAD RECIPE FOR DINNER - THE SPRUCE EATS
From thespruceeats.com
GARLIC AND ONION CHALLAH BREAD RECIPES | FOOD NETWORK CANADA
ONION GARLIC STUFFED CHALLAH - KOSHER
From koshereye.com
GARLIC AND ONION CHALLAH BREAD | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.co.uk
GARLIC AND ONION CHALLAH BREAD | RECIPE | CHALLAH BREAD, CHALLAH, …
From pinterest.co.uk
BEST COMFORTING BAKING PROJECTS THAT DESERVE A ... - FOOD NETWORK …
From foodnetwork.ca
GARLIC AND ONION CHALLAH BREAD | RECIPE CART
From getrecipecart.com
HOMEMADE BREAD RECIPES YOU’LL WANT TO MAKE AGAIN AND AGAIN
From foodnetwork.ca
PIN ON F O O D - PINTEREST.COM
From pinterest.com
MOLLY YEH MAKES GARLIC AND ONION CHALLAH | GIRL MEETS …
From youtube.com
You'll also love