I'm on a kick, haverim. I'm loving this dairy-filled, cheesy, oozing challah adventure of pre-Shavuot cooking. And, yes, that sentence was ridiculous. But so is this challah.
Basically, took two of our favorite challot and braided them... together. Parmesan Roasted Garlic Challah + Pizza Challah = Major Shavuot Love. So, I set to work.
For the Parmesan Roasted Garlic Challah, I needed some roasted garlic. To roast the garlic, I put an entire bulb into my teeny-tiny LeCreuset, spritzed with a little olive oil spray, and baked at 425 for about 50 minutes (until I could pierce it with a sharp knife).
The braids ultimately looked much more impressive when they were pre-bake than after the bake. The pre-bake really shows the orange color of Pizza Challah.
You could still see the color change on the ends of each challah.
And definitely inside!
I'm really happy with these challot. They're a marriage of two really delicious challah recipes. And, they're a bit ridiculous, which reminds me a lot of another marriage that is coming up on almost two years.
Hag Shavuot Same'ah from our bayit to yours!