Cheesy Buttery Garlic Bread
Naomi Elberg of @naomi_tgis
Approx. 24 oz raw challah dough, or use an already-baked loaf
1. With a knife or a bench scraper, make angular cuts/scores going all the way through the loaf (or for already baked challah, only go halfway through), and then do it again on the other side to form a crosshatch pattern.
2. Transfer the raw dough to a loaf pan and cover loosely with a clean kitchen towel or plastic wrap to help it rise. (Note: If you’re using baked challah, go onto the next step right away.)
3. Garlic Butter:
1 stick partially melted butter (I use salted, but you can use unsalted and add your own)
1 tsp granulated garlic
½ tsp parsley flakes
¼ tsp each of basil and oregano
A sprinkle of granulated onion (optional)
Mix all together and brush over the top of the challah. Cover again to let it rise another 20 minutes. Sprinkle on some Parmesan cheese, a handful of grated mozzarella, and a touch of parsley flakes for color.
4. For precooked challah: Wrap in foil. Bake at 375° for approx 15-20 minutes. (Precooked challah will take less time.)
For raw dough: Preheat oven to 350°.
At 25 minutes into the baking process, rotate the challah. If the butter starts bubbling, place your pan on a baking sheet to catch any drips. Finally, remove the challah from oven. Brush once again with garlic butter and a sprinkle of cheese and bake another 3-5 minutes.
5. Remove from oven and cool. Pull apart and enjoy!