For my orange challah bread, we make the challah from scratch and add a delectable orange glaze that's destined to put a spring in your step!
Prep Time40 minutesmins
Cook Time40 minutesmins
Rising Time3 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Appetizer, Snack
Cuisine: American
Keyword: bread
Servings: 2loaves
Calories: 308kcal
Ingredients
2.5cupswarm water
1tablespoonRed Star rapid-rise yeast
1/2cuphoney
3eggs
1.5teaspoonsorange extract
4tablespoonskosher olive oil
1tablespoonkosher or sea salt
7cupsbread flouradditional 1-2 cups for kneading
1medium orange
Egg Wash
1egg
2tablespoonswater
Glaze
1medium orange
1/2 teaspoonvanilla extract
1/2teaspoonorange extract
1/2-1cupconfectioners' sugar
Instructions
Place the warm water in a large mixing bowl and sprinkle the yeast over the top. Stir and allow it to sit for five minutes. After five minutes, if there are bubbles on top, proceed with the recipe. If there are no bubbles, wait until you can purchase new yeast.
2.5 cups warm water, 1 tablespoon Red Star rapid-rise yeast
Zest one orange and add that zest to the yeast mixture along with the honey, oil, eggs, orange extract, and salt. Stir ingredients with a whisk until well combined.
1/2 cup honey, 3 eggs, 1.5 teaspoons orange extract, 4 tablespoons kosher olive oil, 1 medium orange, 1 tablespoon kosher or sea salt
Add in 4 cups of flour and stir with a sturdy wooden spoon until mixed in. Add the remaining flour and stir until the flour is incorporated and the dough is stiff.
7 cups bread flour
Sprinkle a clean surface with one cup of flour. Turn dough out onto this and sprinkle more flour on top. Knead with both hands for ten minutes, adding more flour to spots that become too sticky to knead. After ten minutes, transfer the dough to a large bowl and cover it with a clean cloth. Allow the dough to rise for 1.5 hours.
After the allocated time, punch down the dough and then turn it out onto a floured surface. Sprinkle a little more flour over the top and knead the dough for about five minutes.
Separate the dough into two portions and then separate each portion into three smaller portions (this is for a three-strand braid). Roll each portion into a rope. It doesn't matter how long the rope is as long as you make sure each of the ropes is about the same size. Mine usually end up being 12-15 inches.
Pinch three ropes together at one end and then braid them, pinching them together at the other end when done. Fold the ends under the loaf to hide them, leaving a pretty braided dough. Place this carefully onto a greased baking sheet and repeat with the other loaf.
Spray the loaves lightly with cooking spray (preferably kosher olive oil) and cover loosely with cling wrap or waxed paper. Then, cover all of this with a towel. Set aside and allow to rise for about an hour.
Preheat oven to 375. In a small bowl, beat egg and water together. Uncover risen bread and brush with egg wash. Place in oven and bake for 15-20 minutes. Remove from the oven and brush the crevices on top of the bread with egg wash again. Return to oven and bake for 20-25 more minutes or until the bread is dark golden brown and sounds hollow when tapped. Allow it to cool completely.
1 egg, 2 tablespoons water
Glaze
Zest the remaining orange and then juice both oranges. Place this orange juice and zest in a small bowl and add the remaining orange extract and vanilla extract.
1 medium orange, 1 medium orange, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange extract
Stir in enough confectioner's sugar to make a glaze the consistency of school glue. This will be anywhere from 1/2 to 1 cup, depending on the amount of juice in your oranges. If the glaze is too thin, add more confectioner's sugar or allow it to sit for a few minutes to thicken.
1/2-1 cup confectioners' sugar
Brush the glaze over the cooled loaves and let it dry completely before storing the challah in an airtight container until ready to eat.