Olive Oil Challah Beautiful Round Olive Oil Challah is perfect for Rosh Hashanah. Olive oil and orange juice give it an incredibly rich flavor.
Course Side Dish (according to the New York Times-maybe. My family would eat it as a main course)
Prep Time 15 minutes Cook Time 25 minutes Rising time 3 hours Total Time 40 minutes (what? I do not comprehend this recipe's timing)
Servings 12 people (what? this loaf serves 4-6 people in my family) Calories 228 kcal
Ingredients: 1/2 cup fresh clementine juice room temperature 1 tablespoon water-warm 3 tablespoons sugar 2 1/4 teaspoons active dry yeast (one packet) 1/3 cup olive oil 2 large eggs 1 large egg yolk 1/2 teaspoon orange zest (or clementine) 1 teaspoon kosher salt 3-3 1/2 cups bread flour (I use regular flour)
Instructions: 1. In the bowl of a stand mixer fitted with the dough hook, combine orange juice, sugar and water. Sprinkle yeast over the top and let rest until frothy. ( If there is no activity in five minutes, your yeast may be old. Don't waste the rest of your ingredients - use different yeast.) 2. Add olive oil, 2 eggs, egg yolk (reserve the egg white for the egg wash), and zest. Beat with dough hook until just combined. Increase mixer speed to medium. (When I double the recipe, I add 4 eggs, 1 egg yolk and reserve 1 egg and the egg white for the egg wash.) 3. Add in flour, 1 cup at a time, until dough comes together. After the 2nd cup add the salt. It will be sticky. You may not need all of the flour, so add it in slowly, The dough should come away from the sides of the bowl but not be stiff. It is ready when it is slightly sticky and soft. 4. Turn the dough out onto a floured work surface and knead until smooth (about 5 minutes). Transfer to an oiled bowl and turn dough over to grease all sides. Cover bowl with towel. Let rise 1 1/2-2 hours until doubled in size (less time is needed if you are proofing). 5. Press down dough to expel air, cover bowl with towel and let rise for 45 additional minutes. 6. In small bowl beat third whole egg with 1 teaspoon of water. 7. Shape loaf as desired (I do 3 or 6 braids depending on how ambitious I feel, when I do 6 braids I use a YouTube video for reference). For Rosh Hashanah a round loaf is traditional, 8. Brush top and sides of shaped loaf with egg/water mixture. 9. Place loaf onto baking sheet lined with parchment paper or siltpat pad. Brush with a second coat of the egg/ water mixture. 10. Bake 20-35 minutes or until a thermometer indicates 205 degrees. 11. Cool completely on wire rack (this is a step that is ignored in my family). Recipe Notes This recipe is adapted from The New York Times and Myrna Aronson. You could use regular orange juice-but I like clementine, and the clementines are easy to zest. Plus, my husband likes to eat the clementine pulp after I'm finished juicing the clementines.
So, I was put in charge of the main course for our table at "The Fling" fundraiser at Fort Greene Park. This was the pretentious dish that I cam up with- Composed salad room temp on a bed of Boston lettuce Ina Garten's curried chicken salad https://www.foodnetwork.com/recipes/ina-garten/curried-chicken-salad-recipe-2014291 Tomatoes from my Mom's garden Sliced hard boiled eggs Parboiled sugar snaps Portobello mushroom slices sauteed in olive oil and balsamic vinegar with a drizzle of balsamic glaze. It was delish.
Recipe from gimme some oven https://www.gimmesomeoven.com/sour-cream-coffee-cake/ But I had fat-free Greek yogurt and blueberries that were just past their prime so subsituted the yogurt for sour cream (common for me in baking) and added a cup of fresh blueberries.
