Challah with onions and garlic

Ingredients:

• 2 packets (about 4.5 tsp) active dry yeast
• 1.5 cups of warm water
• 1/4 tbsp. + 1 tsp. Sahara
• 6.5 cups all-purpose flour, plus extra for working with the dough (or substitute 2.5 cups with whole-wheat flour)
• 2 teaspoons coarse salt
• 2/3 cup neutral vegetable oil, such as canola, plus extra for greasing the bowl
• 5 large eggs
• 1/4 cup melted butter
• Half an onion, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp. honey
• Salt flakes, for sprinkling

Preparation:

1. In a medium bowl, combine the yeast, warm water, and 1 teaspoon of sugar and stir gently. Let sit for about 5 minutes, until foamy.
2. Meanwhile, in a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, coarse salt, and the remaining 1/4 cup sugar. In a separate bowl, combine the vegetable oil with 4 eggs.
3. Once the yeast has foamed, add it to the flour mixture, then immediately add the egg mixture and mix. Knead by hand on a floured surface or in a stand mixer with a dough hook, adding more white flour as needed (but don't overdo it!), until you have a smooth and slightly sticky dough, 7-10 minutes.
4. Place the dough in an oiled bowl, cover with plastic wrap, and let it rest at room temperature until doubled in size, about 2 hours, or slightly longer if using whole-wheat flour. Alternatively, you can refrigerate the dough overnight and let it rest at room temperature for about an hour before working with it.
5. Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll each piece into a large strip 0.5-1 cm thick and about 7.5 cm wide. Brush each strip lengthwise down the center with melted butter. Arrange the chopped onion and garlic along the center.
6. Roll each strip to seal the onion mixture inside. Braid 3 ropes, tucking the ends under to seal. Repeat with the remaining 3 pieces of dough to make the second challah. Place on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rest for 30 minutes.
7. Preheat oven to 175°C.
8. In a small bowl, combine the honey and remaining egg. Brush the challah with the mixture and sprinkle with flaky salt. Bake until golden brown, about 35 minutes, but check after 28 minutes. Let cool slightly before serving.