We are such a huge fan of New York Times recipes. When we saw this Challah recipe, we just had to try it out with our Olive Oil.
Olive Oil Challah
A rich and zesty Challah, sure to please any crowd.
1/2 Cup Fresh Orange Juice**
2 1/4 tsp Active Dry Yeast
1/3 Cup La Panza's Estate Blend Olive oil
3 Large Eggs
1 large Egg yolk
3 Tbsp Sugar
1 tsp Salt
1/2 tsp grated Lemon or Orange Zest
3-3 1/2 cups Bread Flour
Ina bowl or using electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit for 5 minutes
Add Olive oil, 2 eggs, 1 yolk, the sugar, the salt and the zest. if using, and beat with a dough hook until just combined. Slowly add in flour, we suggest 1 cup at a time. End result should be a soft yet somewhat sticky dough.
Transfer your dough to a floured work surface and knead until smooth. Transfer to an oiled bowl and turn the dough over.
Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 3 hours, depending on the temperature in your kitchen. (Colder kitchens take longer, bread rises better in warmer conditions)
Press down dough to let out all the air, cover the bowl again, and let rise for another 45 minutes.
Next, make the egg wash by combining 1 egg with 1 teaspoon water.
Here, we decided to make a braided challah by cutting the dough into three equal pieces and rolling them each into ropes 12 inches long. You can braid them into a loaf, and then tuck the edges under.
Next, brush with egg wash and let the dough rise uncovered for another 45 minutes.
In the meantime, 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. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.
** We highly recommend squeezing orange juice yourself. Store bought Orange Juice can have preservatives which can affect your yeast.