Olive Oil Challah: 8 Recipes to Master Enriched Dough

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Egg Wash

   Beat 1 large egg and brush the tops of the loaves lightly for a glossy finish.

   Time: PT2M

10. 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

11. 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