Olive Oil Challah for Rosh Hashanah or Shabbat

Beautiful Round Olive Oil Challah is Perfect for Rosh Hashanah.  Olive Oil and Orange Juice give it an incredibly rich Flavor.

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Beautiful Round Olive Oil Challah

Beautiful Round Olive Oil Challah does not have to be round.  Round Challah (as opposed to the traditional braided loaf as in yesterday’s post) is usually baked for the Rosh Hashanah holiday.  Since Rosh Hashanah marks the beginning of the new Jewish year, a round challah indicates the cyclical nature of life.

Traditionally, round challah is made by rolling the dough into a rope about 3 feet in length, then coiling it up and raising the middle of the loaf so it looks like a crown.  I have not done this in this recipe but instead braided it as usual.  (I use a three-strand braid because any more than that requires more braiding skill than I currently have.)  I shaped the braid into a circle and let it rise in an enameled cast-iron dutch oven.  I then popped it into the oven still in the pan, so it would be encouraged to hold its round shape during baking.  I had another batch of dough that I tried making into a traditional round shape using three strands.  It baked on a sheet pan and the outside strand tried to escape at both ends.  It was delicious but not a challah you would be proud to bring to your table. (although anyone would gladly eat it in private.)  I ditched that method.  I see now why the one-long-rope method is a better way to go, although I am not sure about handling a strand that long.  I will try it on the next challah recipe and keep you posted.

Since we are not using fast-acting yeast in this  Beautiful Round Olive Oil challah, this recipe requires some advance planning.  It needs to rise twice which will take almost three hours and then is baked for 25-30 minutes.  It is definitely worth the time and a lot of it is hands-off.  Even if it comes out a weird shape, you will love the flavor.

My family loved this rich challah with a hint of orange . The three (two large and one small) loaves  that I got from doubling the recipe were gone by Sunday.  The next time I make this I am definitely putting some aside for french toast.

What kind of olive oil should I use?

Any kind of olive oil will work, but the bread is best  using heavier olive oil that has a fruity undertone.

Do I have to squeeze the orange juice?

No, you don’t have to but since you need to zest the orange anyway, it won’t take long to squeeze the juice out.  Fresh zest and fresh orange juice will make the flavors sing.  Remember to zest the orange before you cut it to get the juice.  You can also use bottled not-from-concentrate orange juice.  My beloved microplane zester listed below makes the zesting job quick and easy.  You can use a peeler but that will not be quick or easy.  Trying to scrape the bitter white pith off the peel will put you in a very bad mood.  Not a good way to start a new week or a new year.

Do I have to cook it in a dutch oven?

You don’t have to cook it in the pan, but I think the high sides helped it hold the shape.  If you decide to use a pan, you want to grease it first.  Make sure all parts of the pan are oven-safe.  There aren’t too many ways to mess up a challah (burning it, and forgetting to put the yeast in are what comes to mind) but melting a plastic handle onto your oven floor definitely won’t help the flavor or your mood.  If you use the pan, it will be difficult to check the bottom of the loaf for doneness so use a thermometer to be sure.

What are those black spots in the picture?

Those are poppy seeds.  You could also use sesame seeds.  Or leave it plain.

Tools and products used in making this recipe:
AmazonBasics Enameled Cast Iron Dutch Oven – 6-Quart, Blue
Thermo Pro Thermometer
Parchment Paper sheets
Microplane Grater
Bellemain Cooling Rack