Warm, rich, and impossibly soft, this olive oil challah fills the kitchen with the kind of aroma that makes home feel extra comforting. Della Terra Premium Extra Virgin Olive Oil gives the loaf richness and tenderness without heaviness, creating a beautifully golden braid with a light, delicate crumb and subtle savoury depth.
Perfect warm from the oven, toasted the next morning, or turned into unforgettable French toast.
Bake: 40–45 minutes
Makes: 1 braided loaf
Ingredients
- 1 tbsp active dry yeast
- 1/4 cup sugar
- 1/3 cup + 1 tbsp Della Terra Premium Extra Virgin Olive Oil or Butter Olive Oil
- 4 large eggs (divided)
- 1/4 cup water
- 1 1/2 tsp salt
- 4 1/2 cups all-purpose flour
Instructions
- In a large bowl or stand mixer fitted with a dough hook, stir yeast into water and let sit for 5 minutes to soften.
- Add 3 eggs, sugar, olive oil, and salt. Mix lightly to combine.
- Gradually add flour, mixing until a smooth, moist, elastic dough forms.
- Turn dough onto a lightly floured surface and knead for 5 minutes.
- Transfer dough to a lightly oiled bowl, turning once to coat. Cover and let rise for about 1 hour, or until doubled.
- Turn dough onto a lightly oiled surface and divide into 3 equal pieces. Roll each into a rope about 20 inches long.
- Arrange ropes side by side on a parchment-lined baking sheet. Braid and tuck ends underneath.
- Cover and let rise for 45 minutes.
- Whisk remaining egg with 1 tbsp cold water and brush over loaf.
- Bake at 350°F for 40–45 minutes, until golden and an instant-read thermometer reads 190°F.
- Cool slightly before slicing.