|Prep Time||20 minutes|
|Cook Time||40 minutes|
|Passive Time||1.5-2 hours|
- Combine the dry yeast and 1 tbsp sugar in a measuring cup. Add in the 2 cups warm water, give it a quick stir and aside to proof for 10 minutes.
- In the bowl of a stand mixer, combine 5 cups of flour with the rest of the sugar and salt. Start your mixer and slowly add in the eggs, honey and oil. Mix well.
- Once the yeast is proofed (it should be very foamy and have a distinct smell, if not it's not alive and you should start the first step over again) add it to the flour mixture and mix until all ingredients are well incorporated, adding another 2.5 cups of flour slowly.
- If you need to add another 1/2 cup of flour or 1/4 cup of water do so while it kneads. It usually takes my KitchenAid between 7-10 minutes to knead the dough.
- Once the dough has formed into a ball around the hook and the dough is smooth and elastic, remove the dough, coat the bowl with oil and place the dough back in and cover with a towel. Set aside to rise for 1-2 hours (until doubled in size) in a warm, draft-free spot like the inside of your oven when it's off.
- Once it's risen uncover your dough and punch the dough down.
- Preheat your oven to 350 F on convection setting.
- Split your dough either into 2, 3 or 4 and then braid/shape however you like it.
- Allow to rise for 30 minutes then brush with an egg wash. You can top with any classic toppings like sesame seeds, poppy seeds, zaatar, etc. or try out one of my toppings below (see note) and bake about 40 minutes.
- Mix together all the seasonings.
- Preheat the oven to 400 F. Line a baking sheet with foil for easy cleanup and then line with parchment paper. Place the tomatoes on the sheet and toss with olive oil, coarse sea salt, the minced garlic, oregano and freshly cracked black pepper. Place the thyme springs in between. Bake for 35-40 minutes until the tomatoes have blistered (the skins should look shriveled). Cut everything up into small peices, making sure to remove the thyme stems.
- Preheat the oven t0 400 F. In a small oven-proof ramekin place the garlic cloves, thyme, and sage. You want a small enough dish where it will be loosely packed and not tons of room. Pour in the olive oil, using as much as needed to just cover everything. Sprinkle sea salt and freshly cracked black pepper. Cover and bake for 40 minutes until olive is bubbly and garlic cloves are super soft. Once cooled, cut up everything into small pieces, making sure to remove the thyme stems.
If you are doing Everything Spice, Blistered Tomatoes, or Sage and Garlic Confit, bake the challahs for 20 minutes with just the egg wash, remove from the oven, brush with egg wash again and sprinkle or slather your topping on top and bake for another 20-25 minutes