Inspired by my garlic pull apart bread, I prepared a challah dough and layered the dough with a za’atar olive oil paste to make another incredible pull apart bread. You will love how delicious this bread is where each layer is filled with flavor.
Ingredients
Servings 12 servings
- 2 1/4 cups all-purpose flour
- 1/2 tablespoon instant yeast
- 1 teaspoon kosher salt
- 1/2 cup lukewarm water
- 2 tablespoons granulated sugar
- 1 large egg beaten
- 2 tablespoons unsalted butter or vegan butter melted
- ½ cup Jamie Geller Za’atar
- ¼ cup olive oil
- egg wash 1 egg beaten with 1 tablespoon water
- sesame seeds for topping
Nutritional Facts
Nutrition Facts
Za’atar Challah Pull-Apart Bread
Amount per Serving
Calories
175
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
19
mg
6
%
Sodium
220
mg
10
%
Potassium
113
mg
3
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
0.2
g
0
%
Protein
4
g
8
%
Vitamin A
453
IU
9
%
Vitamin C
5
mg
6
%
Calcium
193
mg
19
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed to combine.
- Add the lukewarm water, sugar, eggs, and the melted butter. Knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough will be sticky.
- Dust your hands generously with flour, then scrape the dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl with oil or non-stick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
- As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.
- Combine the Za’atar and olive oil in small bowl mix until combined. Set aside.
- Punch down the dough to release the air and then place on a lightly floured work surface. Divide it into 12 equal pieces. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. Spread 1-2 teaspoons of filling mixture onto each. Fold circles in half and line in prepared baking pan, round side up. Cover pan with plastic wrap and let rise until dough does not spring back when pressed with a finger, 30-45 minutes.
- Preheat oven to 350℉. Brush raised bread with egg wash.
- Bake loaf until golden, 25 to 30 minutes. Let cool 10 minutes before turning out of pan; serve.
I'd actually call this a brioche rather than challah, primarily because of the use of butter/margarine and not oil. True, brioche usually has milk instead of water, but that is really the only difference in this recipe and is minimal. I'm still going to use my usual canola oil (40 ml, equivalent to two tablespoons)