Light, fluffy, and full of incredible flavor. This bread is something that you’ll look forward to enjoying.

 

Yield: 6–8 servings

 

Dough:

2 teaspoons dry yeast

3 tablespoons plus ¼ teaspoon sugar, divided

1¼ cup warm water, divided

4 tablespoons oil, plus more for brushing

3 large eggs

4½ cups flour

1 tablespoon kosher salt

Minced garlic and parsley flakes, for garnish (optional)

 

Filling:

½ cup butter, softened

3 cloves garlic, crushed

½ tablespoon parsley

3 scallions, sliced (white parts only)

 

Directions:

In bowl of an electric mixer fitted with the dough hook, dissolve yeast with ¼ teaspoon sugar and ¼ cup warm water.

Let sit for 5 minutes until foamy.

Add rest of sugar, water, oil, and eggs.

Mix on low until it comes together.

Slowly add flour and salt.

Turn mixer to high and mix for 5 minutes.

Transfer dough to a greased bowl and let it rise, covered, for 2 hours, until it doubles in size.

Preheat oven to 350°F.

Prepare filling: in a small bowl, combine softened butter with garlic and parsley, until fully incorporated and spreadable.

Roll dough out into a 24×12-inch rectangle.

Using an offset spatula or back of a spoon, spread filling over dough.

Sprinkle sliced scallions on top.

Cut dough into 4 rows across and 8 rows down so that each square is approximately 3×3 inches.

Fold each square in half and place, fold-side down, into a greased loaf pan.

Bake for 40–45 minutes until top is golden and fully baked.

Once done, brush with some oil and sprinkle minced garlic and parsley flakes on top, if desired.

Tip: To keep bread fresh, wrap in parchment paper-lined foil before Shabbos. You can even make it at the beginning of the week, freeze it, defrost it in the oven before Shabbos, and then wrap it.