Olive Oil Challah Bread
- ½ cup fresh orange juice at room temperature
- 2¼ teaspoons active dry yeast (1 packet)
- ⅓ cup Premium Extra Virgin Olive Oil
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3 tablespoons
- 1 teaspoon kosher salt
- ¼ to ½ teaspoon grated orange or lemon zest, to taste (optional)
- 3 to 3½ cups bread flour, plus more for kneading dough
- In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit 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 at a time, until dough comes together into a sticky mass.
- 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 about 1½ to 3 hours, depending on the temperature in your kitchen. 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.
- Braid the challah into a loaf, tucking the edges under.
- 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.
- Cool on a wire rack before serving.