Beautiful Round Olive Oil Challah is perfect for Rosh Hashanah. Olive oil and orange juice give it an incredibly rich flavor.
Preheat oven to 375 degrees with rack in center of oven.
In the bowl of a stand mixer fitted with the dough hook, combine orange juice and water. Sprinkle yeast over the top and let rest until frothy. ( If there is no activity in five minutes, your yeast may be old. Don't waste the rest of your ingredients - use different yeast.)
Add olive oil, 2 eggs, egg yolk, sugar, salt and zest. Beat with dough hook until just combined. Increase mixer speed to medium.
Add in flour, 1 cup at a time, until dough comes together. It will be sticky. You may not need all of the flour, so add it in slowly, The dough should come away from the sides of the bowl but not be stiff. It is ready when it is slightly sticky and soft.
Turn the dough out onto a floured work surface and knead until smooth (about 5 minutes). Transfer to an oiled bowl and turn dough over to grease all sides. Cover bowl with towel. Let rise 1 1/2-2 hours until doubled in size.
Press down dough to expel air, cover bowl with towel and let rise for 45 additional minutes.
In small bowl beat third whole egg with 1 teaspoon of water.
Shape loaf as desired. For Rosh Hashanah a round loaf is traditional,
Brush top and sides of shaped loaf with egg/water mixture.
Place loaf into greased dutch oven or onto baking sheet lined with parchment paper. Brush with a second coat of the egg/water mixture.
Bake 20-35 minutes or until a thermometer indicates 205 degrees.
Cool completely on wire rack.
This recipe is adapted from The New York Times and Myrna Aronson.