Savory Olive Oil Challah
Adapted from a recipe by Maggie Glezer
Source: Wine News Feb/Mar 2003

2 teaspoons or one packet instant yeast
8 cups unbleached bread flour
2 1/2 cups warm water
1 cup extra-virgin olive oil
1 tablespoon table salt
Sesame seeds for sprinkling

In a large bowl, whisk together the yeast and 21/2 cups flour, then whisk in the water until the yeast slurry is smooth. Ferment for 10-20 minutes, until it starts to puff up.

Whisk in the oil and salt. When the mixture is smooth, stir in the remaining flour with your hands or a wooden spoon. When the mixture forms a shaggy ball, scrape it out onto your work surface and knead it until it is fairly smooth and soft.

Place dough in a clean, warm bowl and cover with plastic wrap. Ferment until it triples in bulk, about 2-3 hours.

Cover two baking sheets with parchment paper or oiled foil. Divide the dough into two large loaves and braid or shape them as desired. Position them on the sheets, cover with plastic wrap and refrigerate for at least 8 and up to 24 hours.

When ready to bake, remove the loaves from the refrigerator and let them proof until tripled in size, about 2 1/2 hours.

Thirty minutes before baking, preheat oven to 425 degrees and arrange the racks in the lower third and upper third positions.

When the loaves remain indented when pressed with your finger, brush them with water and sprinkle heavily with sesame seeds.

Bake for about 20 minutes, then switch the breads from top to bottom and front to back and bake for another 20 minutes. When the loaves are very darkly browned, remove from oven and let cool on a rack.

Makes 2 loaves