“That’s really good Julie” -Courtney, a first-time taste-tester
Inspired by a mash-up of Melissa Clark and Deb Perelman’s takes on this leavened egg bread traditionally baked to celebrate the Jewish sabbath, this challah uses the zest and juice of an orange and generous swigs of olive oil. The result is a pillowy loaf of citrus memory foam and a kitchen that smells like a zesty breadbox. If you wish to omit the orange, just use water and hold the zest. Regardless, do not think twice about making this.
Ingredients
1 orange, room temperature
2 tsp lukewarm water
2 1/2 tsp active dry yeast
1 tbsp sugar
pinch of salt
3 eggs + 1 egg for egg wash
1/4 cup olive oil
3 cups all purpose or bread flour
handful sesame seeds or poppy seeds
Directions
Zest and juice orange. Add yeast to orange juice until it foams, about 5 minutes. Must be room temperature! If the juice of the orange is too cold, the yeast will not activate.
Into the bowl of a mixer with a dough hook attachment (or just into a medium-sized bowl if you are kneading by hand) combine orange juice yeast liquid, orange zest, sugar, olive oil, eggs and salt. Add flour all at once if using a mixer, cup by cup if kneading by hand. Knead until a smooth, firm dough forms. Dough will be bright yellow, elastic and slightly sticky.
Knead by hand into a firm ball. Add a bit of olive oil to a medium bowl, roll dough ball in it, cover with dish cloth and let rise in a warm place for 1 hour or until doubled in size.
Press down dough to squish out all the air, cover, and let rise again for half an hour.
Line a large baking sheet with parchment paper.
To make a 6-strand brain, flatten out dough on a countertop surface and separate into 6 equal pieces. Roll each piece into a long strand about 3/4-inch thick. You can do a 3-strand braid for a simpler and equally delicious loaf.
Connect all 6 pieces by pinching them together at one end. Starting with the strand on the left, complete the following pattern: over, under, over, under, over. When initial strand has reached its destination on the right side, re-do the pattern with the strand that is now the furthest on the left. Repeat until loaf is formed, tucking loose ends underneath themselves.
Brush loaf with first coat of egg wash and let rise for 30 minutes.
Brush loaf with second coat of egg wash, making sure to get into the cracks of the braid. Sprinkle with sesame seeds, poppy seeds, both, or neither.
Bake at 350 degrees Fahrenheit for 35-40 minutes, or until top is dark amber and glossy.
Enjoy fresh out of the oven, smeared with salted butter, or use it the next day for French Toast by dunking a slice in some cinnamon brown sugar egg wash and a pan of sizzling butter.