Extra Virgin Olive Oil Challah

February 12, 2017

Extra Virgin Olive Oil Challah

INGREDIENTS

½ cup/118 millilitres fresh orange juice (from about 2 medium oranges - at room temperature)

1 packet active dry yeast (~7 grams)

⅓ cup / 78 millilitres Terra Creta Estate PDO Kolymvari Extra Virgin olive oil

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3 tablespoons / 37 grams sugar

1 teaspoon kosher salt

¼ teaspoon grated orange or lemon zest, to taste (optional)

3 to 3 ½ cups/360 to 420 grams bread flour, plus more for kneading dough

HOW TO

In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.

Add oil, 2 eggs, 1 yolk, sugar, salt and zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup/125 grams at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.

Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 2 hours. Press down dough to expel all the air, cover bowl and let rise for another 45 minutes.

In a small bowl, make egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic braided challah, cut dough into three equal pieces and roll them each into ropes 12 inches long. Or, to make a braided round loaf, cut dough into six equal pieces and roll them each into thinner ropes 12 inches long.

Braid the challah: If you are making a classic challah with 3 ropes, just braid them into a loaf, tucking the edges under. To braid it into a round loaf, first lay 3 ropes parallel to one another on the work surface, leaving 1 inch between them. Take one of the remaining ropes and hold it perpendicular to the 3 ropes, across the center. Weave that rope through the 3 ropes, as if you were creating a lattice for a pie; leave the edges free. Repeat with remaining 2 ropes. The resulting shape should look somewhat like a pound or number sign, but with a woven center. Then, starting from the ends of the 3 ropes closest to you, braid the loose edges of the ropes and pinch the ends together. Repeat with the remaining ends of the ropes; you should end up with a lattice in the middle with 4 braids radiating out from it. Tuck the braids underneath the lattice to create a round loaf, place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.

Meanwhile, heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, then bake for 25 to 35 minutes, until challah is a deep rich brown and the bottom sounds hollow when tapped. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.

Adapted from the New York Times Recipe by Melissa Clark





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