This Olive Oil Challah is the ultimate fluffy, slightly sweet, delicious challah bread. Eat it fresh, or slather it with butter and jam the next day for breakfast or a snack. You won't regret making this!
Fluffy Olive Oil Challah Recipe:
- 4-1/4 cups all-purpose flour
- 1 tablespoon instant/rapid-rise yeast
- 2 teaspoons salt
- 3/4 cup lukewarm water
- 7 tablespoons Wild Groves Olio Nuovo
- 6 tablespoons honey or agave nectar
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- In a large bowl, combine the flour, yeast, and salt. Mix to combine. In a separate bowl, combine the warm water, 6 tbsp of oil, honey, 2 of the eggs, and the egg yolk. Add to the dry ingredients and knead with your hands until you have a sticky dough that clings slightly to the bottom of the bowl.
- Dust your hands with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Then, dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with a dish towel. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
- Once the dough has doubled in size, turn it out onto a lightly floured work surface and dust with flour. It will deflate. Cut the dough into 3 even pieces, and then stretch and roll each piece into a rope about 20-inches long.
- Braid dough as desired. Curl the braid around itself to make a round challah. After braiding your loaf, transfer it to a parchment paper-lined baking sheet that has been lightly oiled. Cover the loaf again with a dish towel and let rise in a warm area for another hour.
- Towards the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position.
- In a small bowl, measure out the remaining 1 tbsp of olive oil. Brush the oil generously over the risen dough and sprinkle sesame seeds if desired. Bake for 25 to 30 minutes, until the crust is a golden brown color. Remove the bread from the oven and place it on a rack to cool. Best enjoyed fresh but after about 45 minutes of cooling.