Fluffy Olive Oil Challah

Fluffy Olive Oil Challah

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 
  • eggs, at room temperature
  • 1 egg yolk, at room temperature


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Towards the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position. 
  6. 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. 

Product Links:

Wild Groves Olio Nuovo


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