Melissa’s Olive Oil Challah Bread

What an absolutely rich, delicious bread, straight from Melissa Clark of the New York Times.

I cut back on the eggs so I could save two egg whites for the next day's breakfast, and this turned out fantastically. I also cut back on Melissa's call for sugar as I find most bread a bit too sweet for our taste.

If you bake in a loaf pan as I did, make sure you cook it long enough to cook through the center of such a large loaf. Use a thermometer to check that the center achieves 190-200F.

1/2 cup fresh orange juice - I used 1 large navel orange

2 tsp active dry yeast

1/3 cup olive oil

2 large eggs

2 yokes from large eggs

1 Tbsp sugar

1 tsp kosher salt

3-1/2 cups bread flour (you can use all purpose too)

Egg wash:

1 egg whisked into 1 Tbsp water
Black toasted sesame seeds for garnish (optional)

Add orange juice to bowl of an electric mixer and sprinkle the yeast over the juice. Let sit for about 5 minutes until frothy.

Add the oil, eggs, sugar and salt and beat with a dough hook. Add the flour, 1 cup at a time, until you have a coherent, yet sticky mass. You may not need all the flour to achieve the sticky dough. (This was my biggest challenge because I am not used to such a sticky dough.)

Transfer dough to a clean, floured work surface and knead for about 5 minutes. Form dough into a ball. Add a dash of olive oil into the bowl and roll the dough ball around in it to cover all of its surface with oil.

Cover with a clean dish towel and place in a warm spot. Allow to rise to double in size - about 2-3 hours - mine took 3.

Press the dough down gently with your fingers, recover and replace in warm spot.

Allow to rise again about another hour or so.

Now gently form the dough into two logs about 8-10 inches long. Braid the logs together and bunch into the length of a large bread loaf pan.

Place braid into an oiled loaf pan and brush with half the egg wash. Allow to rise in the warm spot uncovered for another hour or so.

Meanwhile preheat oven to 375F. Brush the dough again with the remaining egg wash. I garnished with a few black sesame seeds. Bake about 30-40 minutes, or until the internal temperature of the bread is about 190-200F. Cool on a wire rack.

Makes 1 loaf.

Cook’s Note: You can braid the bread and bake on a sheet pan as Melissa Clark does - but I like sandwich bread shape and size. However, you have to be careful that you bake the loaf enough to cook in the center. The braided form will cook faster as it is smaller.

Melissa warns not to use store bought orange juice as it may inhibit the yeast growth - always use fresh.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog