Olive Oil Challah: 8 Recipes to Master Enriched Dough
Olive Oil Challah: 8 Recipes to Master Enriched Dough is a medium American recipe that serves 8. 250 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 40 min | Cook: 45 min | Total: 1 hr 45 min
Cost: $3.62 total, $0.45 per serving
Ingredients
- 1 cup Water (for water paste)
- 0.5 cup All-Purpose Flour (for water paste, sifted)
- 0.25 cup Extra Virgin Olive Oil (for dough)
- 2 Large Eggs (room temperature)
- 0.25 cup Honey (liquid sweetener)
- 3.5 cups Bread Flour (for dough)
- 2 tsp Salt (fine sea salt)
- 2 tsp Instant Yeast (active dry yeast works too)
- 0.5 cup Golden Raisins (plumped in orange juice)
- 2 tbsp Orange Juice (fresh)
- 1 Large Egg (beaten, for egg wash)
- 1 sheet Parchment Paper (to line loaf pan)
Instructions
Make the Water Paste
In a small saucepan whisk together 1 cup water and 0.5 cup flour until smooth. Cook over medium heat, whisking constantly for 2‑4 minutes until the mixture thickens enough that a spatula leaves a clear trail when drawn through the center. Scrape the paste into the stand‑mixer's bowl, cover with plastic wrap and let it cool until just warm (about 30 minutes).
Time: PT5M
Plump the Raisins
Combine 0.5 cup golden raisins with 2 tbsp orange juice in a microwave‑safe bowl. Microwave on high for 1 minute, then let cool to room temperature, stirring occasionally.
Time: PT2M
Add Eggs, Oil, and Honey
To the cooled water paste, whisk in 2 large eggs, 0.25 cup extra‑virgin olive oil, and 0.25 cup honey until fully incorporated.
Time: PT2M
Incorporate Dry Ingredients
Add 3.5 cups bread flour, 2 tsp salt, and 2 tsp instant yeast to the mixer. Mix on low speed for about 5 minutes until a sticky, elastic dough forms.
Time: PT5M
Add the Raisins
Drain the plumped raisins in a fine‑mesh strainer, pressing to remove excess liquid. Add the raisins to the dough and mix on medium speed for 5 minutes until the dough is tacky, shiny, and the raisins are evenly distributed.
Time: PT5M
First Rise
Scrape the dough into the center of the bowl, cover tightly with plastic wrap, and let rise at room temperature for 1–1.5 hours, or until doubled in size.
Time: PT0M
Divide and Form Ropes
Turn the risen dough onto a lightly floured surface. Cut the dough in half, then each half into three equal pieces. Roll each piece into a 12‑inch rope, keeping the ropes covered while you work on the others.
Time: PT15M
Braid and Proof
Lay the three ropes side by side, pinch the tops together, and braid by crossing the right rope over the center, then the left over the new center, repeating until the ends meet. Pinch the bottom ends, place the braid in a greased loaf pan lined with parchment, cover with a kitchen towel and let rise another 1–1.5 hours until puffy.
Time: PT5M
Egg Wash
Beat 1 large egg and brush the tops of the loaves lightly for a glossy finish.
Time: PT2M
Bake
Preheat the oven to 350°F. Place the loaves in the oven, then immediately lower the temperature to 325°F. Bake for 45–50 minutes, or until the tops are deep golden and the internal temperature reaches about 190°F.
Time: PT45M
Temperature: 325°F
Cool
Allow the loaves to sit in the pan for 30 minutes, then lift them out using the parchment sling, peel off the parchment, and transfer to a cooling rack. Cool completely (at least 1 hour) before slicing.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains honey
Allergens: Eggs, Wheat (gluten), Honey
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Extra Virgin Olive Oil: Vegetable Oil
- Instead of Large Eggs: Egg replacer
- Instead of Honey: Maple Syrup
- Instead of Bread Flour: All-Purpose Flour
- Instead of Salt: Kosher Salt
- Instead of Instant Yeast: Fresh Yeast
- Instead of Golden Raisins: Dried Cranberries
- Instead of Orange Juice: Lemon Juice
- Instead of Large Egg: Milk wash
- Instead of Parchment Paper: Greased pan
Equipment Needed
- Small Saucepan
- Whisk
- Stand Mixer with Dough Hook
- Fine Mesh Strainer
- Mixing Bowl
- Spatula
- Plastic Wrap
- Kitchen Towel
- Loaf Pan
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Making the water paste ensures a hydrated, tender crumb.
- Developing the elastic dough during mixing is essential for structure.
- Incorporating the plumped raisins without over‑mixing keeps the dough soft.
- Baking at the reduced temperature yields a golden, evenly baked loaf.
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for a fragrant, buttery flavor.
- The parchment sling (folded parchment over the loaf) makes removing the bread from the pan effortless.
- Do not over‑knead after adding raisins; a gentle mix preserves the tender crumb.
- Allow the bread to cool completely before slicing to keep the interior fluffy.
Troubleshooting
Dough is too dry and cracks.
Add a tablespoon of water or extra olive oil and knead briefly until the dough becomes tacky.
Dough is overly wet and sticks to the bowl.
Incorporate an additional 2‑3 tablespoons of bread flour, mixing until the dough pulls away from the sides.
Raisins are not plumped and remain hard.
Soak the raisins in a little extra orange juice for 5‑10 minutes before adding to the dough.
Loaf is pale and not fully browned.
Brush a second layer of egg wash halfway through baking or increase oven temperature by 10°F for the last 10 minutes.
Bread is dense and does not rise well.
Check that the yeast is fresh, ensure the water paste is not too hot (should be warm, ~110°F), and give the dough a full hour of proofing.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Wrap each loaf in foil then plastic; freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day, but will stale quickly.
Make-Ahead Tips
- Prepare the water paste a day ahead and refrigerate; bring to room temperature before using.
- The braided loaves can be proofed overnight in the refrigerator; bake directly from the fridge, adding a few extra minutes.
- Fully baked loaves freeze well; slice before freezing for easy toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of Olive Oil Hala with Golden Raisins in American cuisine?
Hala (or challah) is a traditional Jewish braided bread, and Milk Street’s olive‑oil version adds a Mediterranean twist with olive oil and golden raisins, reflecting the modern American love for fusion and healthier fats.
What are the traditional regional variations of Hala in Jewish cuisine?
Traditional Hala is made with butter, eggs, and sugar, often topped with sesame or poppy seeds. Variations include honey‑sweetened versions, whole‑grain flours, and additions like raisins, nuts, or dried fruit, each reflecting the region where Jewish communities settled.
How is Olive Oil Hala with Golden Raisins traditionally served in Jewish celebrations?
Braided Hala is commonly served at Shabbat dinner and Jewish holidays such as Rosh Hashanah or Passover (when leavened bread is allowed), sliced and enjoyed with butter, jam, or as a base for French toast.
What occasions or celebrations is Olive Oil Hala with Golden Raisins traditionally associated with in American Jewish culture?
It is a popular centerpiece for weekend brunches, holiday meals, and family gatherings, especially when a sweet, aromatic bread is desired.
What makes Olive Oil Hala with Golden Raisins special or unique in American bread making?
The use of the Japanese milk‑bread water‑paste technique gives the loaf an unusually soft, almost cake‑like crumb while the olive oil adds a fruity richness that sets it apart from butter‑based challah.
What are the most common mistakes to avoid when making Olive Oil Hala with Golden Raisins?
Common errors include over‑mixing after adding raisins, using water that’s too hot for the yeast, and baking at too high a temperature, which can cause a pale crust and dense interior.
Why does this Olive Oil Hala recipe use a water‑paste technique instead of traditional kneading?
The water‑paste (tangzhong) pre‑cooks a portion of the flour, creating extra gelatinized starch that locks in moisture, resulting in a softer, longer‑lasting loaf compared to a standard enriched dough.
Can I make Olive Oil Hala with Golden Raisins ahead of time and how should I store it?
Yes. After baking, let the loaves cool completely, then wrap tightly and refrigerate for up to three days or freeze for two months. Thaw at room temperature and re‑heat briefly for fresh‑baked texture.
What texture and appearance should I look for when making Olive Oil Hala with Golden Raisins?
The loaf should have a deep golden, glossy crust, a slightly shiny surface from the egg wash, and a soft, airy crumb with visible plumped raisins throughout.
How do I know when Olive Oil Hala with Golden Raisins is done cooking?
The bread is done when the crust is deep golden, the internal temperature reaches about 190°F, and a tap on the bottom sounds hollow.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on modern, technique‑driven recipes that blend global flavors with American home cooking, delivering clear, step‑by‑step video tutorials for home bakers and cooks.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to bread making differ from other cooking channels?
Milk Street emphasizes scientific techniques—like the Japanese milk‑bread water‑paste—paired with accessible ingredients, offering precise measurements and clear visual cues that help home cooks achieve bakery‑level results.
What other American‑style breads is the YouTube channel Christopher Kimball’s Milk Street known for?
Milk Street is known for recipes such as No‑Knead Artisan Bread, Sourdough Pull‑Apart Rolls, and Sweet Cinnamon Swirl Bread, all showcasing the channel’s focus on technique and flavor.
Last updated: August 21, 2026
