My Italian Herb and Cheese Challah is a complete splurge. It is my classic eggless challah with cheesy herby goodness added to every bite. Serve with minestrone soup or a big salad. It is absolutely addicting!
Italian Herb and Cheese Challah
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 2 Loaves
Ingredients
- 2 tbsp. dry active yeast
- 1½ cups lukewarm water
- ¼ cup honey
- ¼ cup sugar
- ¼ cup oil
- Pinch of salt
- 6-8 cups all purpose flour
- ¼ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 tbsp. dried Italian herbs (oregano, parsley, rosemary)
- 1 egg yolk plus 1 tbsp. of water (for egg wash)
- Dry rosemary for sprinkling on challah
Instructions
- In a mixer, combine yeast and warm water.
- Let stand for 5 minutes.
- Attach the dough attachment to the mixer.
- With the mixer on low, add all ingredients except flour.
- When well combined, gradually add flour, one cup at a time until dough forms a ball that is just slightly sticky.
- Gradually add herbs and cheese until evenly combined.
- Remove dough and add to a greased bowl.
- Cover and let stand until dough has doubled in size.
- Remove dough from bowl and braid (or shape), as desired.
- Place on greased pan.
- Brush with egg wash and sprinkle with dried rosemary.
- Bake at 400 degrees for 20 minutes.
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This recipe was a hit at oneg!