Olive Oil Challah Bread
BREAD | YIELD 1 LOAF | TIME 4 HOURS
You can't beat the smell of a freshly baked bread! Made with extra-virgin olive oil and a touch of orange juice and zest, this untraditional Challah bread is especially soft, and slightly sweet. The crumble on top adds extra crunch and sweetness. If you like more traditional Challah you can leave out zest and substitute crumble with poppy seeds… Very simple but looks amazing and tastes even better. Try it with some butter and jam (try Strawberry & Basil Jam recipe)…
INGREDIENTS
Challah:
½ cup fresh orange juice (warmed up).
*Do not use store-bought orange juice with preservatives; it can inhibit yeast growth. It’s best to squeeze the oranges yourself.
1 packet active dry yeast (2 ¼ teaspoons)
⅓ cup olive oil
4 large eggs, at room temperature
1 large egg yolk, at room temperature
3 tablespoons of sugar
1 teaspoon kosher salt
1 tablespoons grated orange zest to taste (optional but highly recommended)
3 - 3 ½ cups bread flour, plus more for kneading dough
Crumbs:
3 tablespoons of butter (cold)
4 tablespoons of flour
2 tablespoons of sugar
Step 1
In the bowl combine (lukewarm) orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5-8 minutes.
Add oil, 3 eggs, 1 yolk, sugar, salt and zest, and beat with a dough hook until just combined.
Step 2
Add in flour, 1 cup at a time, until dough comes together into a sticky mass. 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.
Step 3
Transfer dough to floured work surface and knead until smooth, about 5 minutes (you want gluten to develop but not overwork the dough). 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.
Step 4
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 4 equal pieces and roll them each into ropes 12 inches long. Braid Challah and brush with egg wash. Let rise uncovered for 45 minutes.
Step 5
Meanwhile, heat oven to 350 degrees with a rack in the middle. Prepare crumble to top challah. To do so combine flour, butter and sugar with your fingers and rub couple of times between your palms. Store in the fridge till ready to use.
Gently brush a second coat of egg wash on the dough and sprinkle with cool crumbles (you can substitute crumble with poppy seeds).
Step 6
Bake for 25 to 30 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.
Strawberry & Basil Jam
Olives & Fresh Herbs Skillet Bread