Nothing says a special occasion like a golden, braided loaf on the table — and a good olive oil is what gives this challah its soft, rich crumb. We used our Koroneiki Extra Virgin Olive Oil for its mild, virtually bitterness-free flavor, letting the honey and fresh orange juice shine through without any pepper or bite competing for attention. Lightly sweet, beautifully golden, and perfect for a holiday table or a weekend baking project.
Ingredients
- ½ cup fresh squeezed orange juice
- 2 ¼ tablespoons active dry yeast
- 1/3 cup Koroneiki Extra Virgin Olive Oil
- 3 eggs room temp
- 1 egg yolk room temp
- ¼ cup honey
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 3 cups and 1 tablespoon Bread Flour
Instructions
- In a mixer using a dough hook, combine orange juice, 1 tablespoon water and yeast until frothy.
- Add EVOO, 2 eggs, 1 yolk, honey, sugar, and salt until combine. Add flour one cup at a time adding tablespoon to the final cup until dough is slightly sticky, coming away from the bowl.
- Transfer to a floured surface and knead until smooth. Transfer to an EVOO lined bowl and cover with a tea towel to rise 1.5 hours.
- After 1st rise punch down dough, cover and let rise 45 minutes.
- Combine 1 egg and 1 teaspoon water to create egg wash. Cut dough into 3 equal sections rolling into 12-inch ropes. Braid ropes and tuck the ends under loaf and brush with egg wash. Let rise uncovered for 45 minutes.
- Preheat Oven to 375 °F
- Bush second coat of egg wash and back for 25 minutes.
