If it's Friday, it's time to bake challah! Kidding.
You can bake challah any day you want. You just need to have enough flour and yeast. Luckily, I had both. Unfortunately, something went wrong with my trusty recipe: maybe the yeast did not bloom? Maybe it was too cold inside my condo?
I had to add almost an extra cup of flour to stop the dough from being sticky. Also, it took almost 20 extra minutes to bake the challah in the oven.
What's going on!?!?
I also tried to make a 6 braid challah (that's the one on the left): it was quite a disaster. That's why I made a regular 3 braid challah with the remaining dough. Both lost their definition while baking.
But let's talk about what did work: the flavor!
Kalamata Olive & Basil Challah With Sunflower Seeds
1. Make your trusty regular challah recipe, but use sunflower oil instead of canola or vegetable oil. Try to find Ukrainian or Russian sunflower oil if you can.
2. Before braiding the challah, add 10 chopped kalamata olives (use paper towels to remove any extra moisture from the olives) and 5 chopped basil leaves.
3. After brushing unbaked challah with an egg wash, sprinkle the tops with sunflower seeds.
Here you go!
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