Challah Project #15 – Garlic Herb Challah Menorah for Hanukkah

I think Hanukkah may be my favorite time of year. I have been debating how to celebrate it with my Challah. I wanted to start the holiday off with an olive oil challah, but mis-timed my dough starting, so it will have to wait.  So instead I opted for a challah shaped like a menorah.


To do this, I would need a nice, pliable dough.  So I opted for a garlic & herb challah recipe I had.  It is butter-based, so it is a dairy challah. But you can use any recipe you want. Then came the math… If I divided the dough into thirds, one third would be the longest  and shortest candle-holder ropes.  Another third would be the second- and third-longest.  The final third would be the shamash holder, stem and base as well as all the flames/candles. Once the math was done, making it is rather simple and fun.


Garlic & Herb Challah

Adapted from Tasteof

4 to 4-1/2 cups all-purpose flour3 Tbsp sugar

1/2 ounce instant yeast

1 tsp dried basil (from the garden)

1 tsp dill weed

1/2 tsp dried oregano (from the garden)

1-1/2 tsp salt

3/4 tsp garlic powder

3/4 cup 2% milk

1/2 cup water

1/4 cup butter, cubed

1 egg (locally raised)

1 Tbsp butter, melted


In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.IMG_2306

In a saucepan, heat the milk, water and cubed butter to 120°-130° – til it feels warm on the back of your hand, not too hot. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth.


Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.


Divide dough into thirds. Shape into a braid or, as I did, a  menorah. Cover and let rise until doubled, about 25 minutes.


Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.


Makes 1 challah 


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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