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Cheesy Garlic Bread Challah Twist

SERVES: 10–12 PREP: 30 minutes TOTAL TIME: 3 hours (including rising time)

Cheesy Garlic Bread Challah Twist

SERVES: 10–12 PREP: 30 minutes TOTAL TIME: 3 hours (including rising time)

An exclusive recipe inspired by Adeena’s Challah recipe from her new cookbook, Shabbat: Recipes and Rituals from My Table to Yours

Print the Recipe Save

INGREDIENTS DIRECTIONS

Challah:

3/4 cup warm water (110° to 115°F)
1/2 cup plus 2 tablespoons sugar
Two 1/4-ounce packets active dry yeast
1/2 cup vegetable oil, plus more for greasing the bowl
1/8 teaspoon ground turmeric (optiona)
3 eggs
6 cups all‑purpose flour, plus more as needed
2 1/2 teaspoons (14 grams) fine sea salt

Filling/Topping:

3 cups shredded mozzarella
2 cups shredded parm
1/2 cup chopped parsley
2 tablespoons minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon chili flakes
1/2 stick butter, melted, plus more for brushing
Supermarket-style parm (from a can!) for sprinkling

In the bowl of a stand mixer, whisk the warm water and the 2 tablespoons sugar. Whisk in the yeast and let it get foamy, for 5-6.Whisk in remaining 1/2 cup sugar, 1/2 cup oil turmeric, and 3 of the eggs. Add the flour and fine sea salt, then fit the mixer with the dough hook and mix on medium speed until shaggy but unified, 3 minutes.
Continue to knead on medium speed until the dough is smooth and plush without being sticky and pulls away from the mixer without leaving any dough on the sides or bottom of the bowl, 7 to 8 minutes
Use a pastry brush to coat a large bowl with oil, add the dough, flip it to coat, seal with plastic wrap, then cover with a clean kitchen towel and let the dough sit in a warm place until at least doubled but ideally tripled in size, 1 hour 30 minutes to 2 hours for double and 3 hours.
While the dough is rising, combine the mozz, parm, all but 2 tablespoons of the parsley, garlic, ½ teaspoon salt, pepper and chili flakes
Uncover the dough and punch it down with your fist, then transfer the dough from the bowl to the work surface. Cut the dough into 3 equal-sized pieces . Line a large baking sheet with parchment paper. Press down on each piece of dough to release any air bubbles. Lightly flour a work surface. Working one piece of a time, roll each piece of dough out into a 4 x 24-inch rectangle.
Sprinkle 1 1/2 cups of the filling down the center of the rectangle, leaving a 1-inch border around the edge. Fold the dough over on itself lengthwise into a log and pinch the seams to seal. Let rest, seam side face down, and repeat with the remaining 2 pieces of dough and the filling. Braid the stuffed strands together, then roll into a coil. Brush the bottom of the Cravings braiser with a bit of the butter, and arrange the coil on top. Let it rise, covered, until doubled in size, covered, 1 hour 15 minutes. Preheat the oven to 350°F. Add the reserved 2 tablespoons parsley and remaining ¼ teaspoon salt to the melted butter. Brush the top of the challah with the butter mixture and bake until golden brown, 1 hour 30 minutes. Remove from oven and sprinkle with supermarket parm. Serve warm!