Recipe by Rivky Friedman

Pull-Apart Garlic Challah

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Dairy Dairy
Easy Easy
10 Servings
2 Hours, 50 Minutes

I love everything about garlic bread, especially warm, garlicky, buttery, aromatic, pull-apart garlic bread. I love it so much that I figured why not incorporate it into the Shavuos seudah menu? Well, voila, here it is! The Pull-Apart Garlic Challah.


Pull-Apart Garlic Challah

  • 4 and 1/2 cups Glicks Flour

  • 2 tablespoons dry yeast

  • 2 teaspoons salt

  • 2 cups warm milk

  • 3 tablespoons Gefen Honey

  • 2 tablespoons sugar

  • 2 tablespoons Tuscanini Olive Oil

  • 2 tablespoons butter, at room temperature

  • 1 egg

  • 1 (8-ounce) container garlic butter, softened



In the bowl of a stand mixer, combine flour, yeast, and salt. Add warm milk, honey, sugar, olive oil, butter, and egg. Using the dough hook, mix until flour is completely incorporated, about four to five minutes. If dough seems sticky, add up to 1/4 cup additional flour, a little at a time. Cover with plastic wrap and let sit at room temperature for 30 to 60 minutes.


Transfer dough to a work surface and cut into four equal pieces. Working with 1 piece at a time, roll into a large rectangle (roughly 12×10 inches) on a floured surface. Spread a heaping tablespoon of garlic butter over the dough, then cut into 12 squares. Stack all of the squares on top of each other. Repeat with remaining dough and garlic butter. Arrange stacks, standing up, in a lightly buttered tube pan, allowing gaps between each of the stacks.


Cover with plastic wrap and let rise in a warm place until the dough almost reaches the top, about one hour. Preheat oven to 350 degrees Fahrenheit.


Bake until golden brown, 30 to 40 minutes. Let cool in the pan for five minutes, then carefully remove. Brush with additional melted butter, if desired.


You can choose to bake this pull-apart garlic bread in a tube pan or in two loaf pans.


Photo by Chay Berger.
Tablescape by Rivky Friedman and Miriam Solomon.

Pull-Apart Garlic Challah

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