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Yields24 Servings
 ¼ Water
 4 large Eggs, (reserve 1 egg for egg-washing the bread before baking)
 ¼ cup Sugar
  cup VSOP FS17 (Favalosa) Extra Virgin Olive Oil
 1 ½ tsp Fine Sea Salt
 4 ½ cups All-Purpose Flour
 1 tbsp Dry Active Yeast
 1 tbsp VSOP FS17 (Favalosa) Extra Virgin Olive Oil
1

Pre-Heat oven to 350°F.

2

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.

3

Put the dough into a large bowl oiled with 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.

4

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.

Ingredients

 ¼ Water
 4 large Eggs, (reserve 1 egg for egg-washing the bread before baking)
 ¼ cup Sugar
  cup VSOP FS17 (Favalosa) Extra Virgin Olive Oil
 1 ½ tsp Fine Sea Salt
 4 ½ cups All-Purpose Flour
 1 tbsp Dry Active Yeast
 1 tbsp VSOP FS17 (Favalosa) Extra Virgin Olive Oil

Directions

1

Pre-Heat oven to 350°F.

2

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.

3

Put the dough into a large bowl oiled with 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.

4

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.

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