The Olive Bin

Challah

In a large mixing bowl, stir yeast into water to soften for 5 minutes. Add three eggs, sugar, oil, and salt; beat lightly. Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough. Turn the dough out on to a lightly floured surface; knead by hand for 5 more minutes. Put the dough into a large oiled bowl, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, about an hour. Turn dough out onto a lightly oiled work surface. Divide into thirds. Braid into a rope about 20 inches long. Bake 45 to 50 minutes, or until lightly browned on top. Allow to cool before serving.
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Ingredients

1 T active dry yeast
1/4 C water
4 large eggs
1/4 C sugar
1/3 C + 1 T of any of The Olive Bin's Extra Virgin Olive Oils
1 1/2 tsp salt
4 1/2 C all-purpose flour

Directions

  1. In a large mixing bowl, stir yeast into water to soften for 5 minutes. Add three eggs, sugar, oil, and salt; beat lightly. Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.
  2. Turn the dough out on to a lightly floured surface; knead by hand for 5 more minutes.
  3. Put the dough into a large oiled bowl, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, about an hour.
  4. Turn dough out onto a lightly oiled work surface. Divide into thirds. Braid into a rope about 20 inches long.
  5. Bake 45 to 50 minutes, or until lightly browned on top. Allow to cool before serving.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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