Hojiblanca Challah

Warm, rich, light as a feather, and redolent with the sweet, floral aroma of Hojiblanca extra virgin olive oil.  The aroma of this bread baking is sheer luxury and the lack of butter will hardly be missed.

1 Tablespoon active dry yeast
1/4 cup sugar
1/3 cup  + 1 tablespoon Hojiblanca EVOO
4 large eggs
1/4 cup water
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour

In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, stir yeast into water to soften for five minutes.  Add three eggs, sugar, oil and salt and beat lightly.  Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.

Turn the dough out on to a lightly floured surface and knead by hand for five more minutes.

Put the dough into a large bowl oiled with the EVOO, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.

Turn dough out onto a lightly oiled work surface. Divide into thirds. Shape each third into a rope about 20 inches long. Lay the ropes side by side on a baking sheet lined with parchment paper.  Braid the ropes, tucking both ends under the loaf.

Cover and let rise in a warm area for 45 minutes.

Beat the reserved egg with a tablespoon of cold water to make an egg glaze. Brush the glaze lightly over the braid.

Bake in a preheated 350°F oven for 40-45 minutes, checking with an instant read thermometer for an internal temperature of 190°F.