Olive Oil Challah
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Ingredients:
1/2 cup fresh squeezed orange juice 2 -1/4 Tbls active dry yeast 1/3 cup MOV Extra Virgin Olive Oil 3 eggs room temp 1 egg yolk room temp 1/4 cup Honey 3 tablespoons sugar 1 teaspoon kosher salt 3 cups and 1 tablespoon Bread Flour |
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Directions:
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 kneed 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 ends under loaf and brush with egg wash. Let rise uncovered for 45 minutes.
Preheat Oven to 375
Bush second coat of egg wash and back for 25 minutes.
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 kneed 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 ends under loaf and brush with egg wash. Let rise uncovered for 45 minutes.
Preheat Oven to 375
Bush second coat of egg wash and back for 25 minutes.