Orange Challah

Oooh la Challah!

I had to make a few challahs until I got this one right.  I know, poor me, right?  And while none were bad, some had a few qualities that I found less than desirable.  My first try used canola oil, and I felt like I could taste that flavor in the bread which was definitely not what I was after for the work put in.  Next, I tried a version that used sugar, but I felt like the bread was missing that little bit of oomph I expected it was lacking a depth of flavor beyond sweet.  What solved it all, however, was some orange juice, some olive oil, and honey.  Finally, with all involved, it felt like the right kind of challah.   I discovered the main of this recipe in the New York Times Food section, and I have lightly adapted it, taking liberties with some quantities, technique, and swapping out the sugar for my preferred honey.  Please note that this makes 2 LARGE loaves.  The original recipe was for a single loaf, but I went with the double because I love that you can keep one loaf (kids cheering) and give one magnificent braid away.  It is not that much more work to make two, and can you imagine the look of wonder and delight on someone’s face if they received this beautiful loaf from you?  No need to wonder, just get to baking!

 

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Orange Challah

Ingredients

  • 1 cup fresh orange juice about 4-5 oranges
  • 1 1/2 tablespoons yeast
  • 2/3 cup olive oil you do not need to use your best olive oil for this
  • 6 large eggs at room temperature
  • 1-2 large eggs for egg wash
  • 1/3 cup honey
  • 2 teaspoons kosher salt
  • 1/2 teaspoon grated orange zest to taste (optional)
  • 7 to 7 1/2 cups bread flour

Instructions

  1. In the bowl of an electric mixer, combine orange juice and 2 tablespoons water. Sprinkle yeast over top and let sit until it starts to proof, about 10 minutes.

  2. Add the olive oil, 6 eggs, honey, salt and zest, if using to the yeast mixture and beat with the dough hook until it is well incorporated. Add in flour, 1 cup at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so toward the end, add it slowly. The dough should come away from the sides of the bowl but still be soft and a little sticky.  Transfer dough to floured work surface and knead until smooth, about 5 minutes. 

  3. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a warm spot until doubled, about 1 1/2 to 2 hours. Press down dough to expel all the air, cover bowl and let rise for another 45 minutes. 

  4. In a small bowl, make an egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic double braided challah (watch this video first!)*, first, divide dough in half and then proceed to make divide each half into 6 equal sized pieces.  You can then either roll each piece flat into and then roll up like a cigar (it doesn't need to be perfectly symmetrical, just very thin, or you can simply work each piece into a long log.  You want to end up with each of the 6 pieces in a 12-inch long log.  If you roll the pieces flat with a rolling pin first and then roll it up cigar style, the challah tends to have a lovely shredding inside, and I find the logs easier to work with doing that extra step.  Believe it or not, just trying to get that ball into a 12 inch long log can be difficult. 

  5. Gather all six pieces and pinch the very tips of one end together.  Then, take the second from the right piece and fold it all the way over the top of the rest of the pieces to lay perpendicular to the rest of the pieces.  Next, take the far right piece and lay it in between the bottom four (not counting the one that is now up at the top left.  Now, repeat with the left side, starting with the second from left going far to the right, and the far left one going right between the bottom four.  Repeat as your finish braiding the loaf.  Repeat with the other loaf and place both on a silpat or parchment lined baking sheet, and then brush generously with the egg wash (save remaining as you will brush it again before baking!). 

  6. Preheat oven to 375.  Let braided bread rest for about 45 minutes to an hour.  Right before baking, brush each challah again with the egg wash.  Bake the challah for 30-35 minutes until it sounds hollow and looks deep golden brown.  Let rest at least 30 minutes before cutting.  

Recipe Notes

*I really find this video for rolling out and braiding the classic double braided challah immensely useful.  I sometimes have to have it playing and one of the kids hitting pause as we go through a braid.