Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Recipes

Maia’s Mom’s Challah with Olive Oil

Olive-oil expert Maia Hirschbein’s mother used to use low-quality olive oil in her cooking, but when she switched to the high-quality stuff, her challah and other dishes were transformed. Thinkstock

½ cup warm water
1 package or 1 tablespoon yeast
1 tablespoon sugar
½ cup warm water
½ cup extra-virgin olive oil
1 ½ teaspoons salt
2 eggs
A little less than 2⁄3 cup sugar
4 cups flour (or as much as needed to make dough)

1) Place warm water in warm bowl and sprinkle in yeast and sugar. Let stand a few minutes. Then add remaining ingredients.

2) Stir together and knead for about 5 minutes. Knead with love. Place in bowl cover and place in warm spot 3 to 4 hours.

3) Punch down dough. Divide and braid. Place on greased cookie sheet Brush with egg and sesame seeds if desired. Let stand 30 minutes.

4) Bake at 325˚F for 30 minutes. For holidays add raisins.

This article first appeared on J. Weekly. Alix Wall is a personal chef in the East Bay and beyond. You can find her website at The Organic Epicure.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.