Olive Oil Challah

Ingredients

• ½ cup fresh-squeezed orange juice
• 2¼ tablespoons active dry yeast
• ⅓ cup Arbequina Extra Virgin Olive Oil
• 3 eggs, room temperature
• 1 egg yolk, room temperature
• ¼ cup honey
• 3 tablespoons sugar
• 1 teaspoon kosher salt
• 3 cups plus 1 tablespoon bread flour

Directions

1. In a stand mixer fitted with a dough hook, combine the orange juice, 1 tablespoon water, and yeast. Mix until frothy.
2. Add the olive oil, 2 eggs, 1 egg yolk, honey, sugar, and salt. Mix until combined.
3. Add the flour one cup at a time, adding the extra tablespoon with the final cup, until the dough is slightly sticky and begins to pull away from the sides of the bowl.
4. Transfer the dough to a floured surface and knead until smooth.
5. Place the dough into an olive oil–lined bowl. Cover with a tea towel and let rise for 1½ hours.
6. After the first rise, punch down the dough. Cover and let rise again for 45 minutes.
7. In a small bowl, combine 1 egg and 1 teaspoon water to make an egg wash.
8. Divide the dough into 3 equal sections and roll each into a 12-inch rope.
9. Braid the ropes, tuck the ends under the loaf, and brush with egg wash.
10. Let the loaf rise uncovered for 45 minutes.
11. Preheat the oven to 375°F.
12. Brush the loaf with a second coat of egg wash.
13. Bake for 25 minutes, until golden brown