|Savory Olive Oil Challah|
From A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs by Maggie Glezer
A good measure of extra virgin olive oil imparts a beautiful pale greenish color to the crumb and gives this bread a moist texture and a flaky, brittle crust. This savory challah is quickly mixed and easily shaped and, thanks to the low-water/high-oil content, very easy to handle. Because this dough does not hold its shape as well as some other doughs, form it into a simple ring or round, or a single-strand braid*; fancier forms would be wasted here.
This bread is good served with any menu, but it goes particularly well with Mediterranean-style food. It also makes excellent croutons and toasts.
1 teaspoon (3 grams/ 0.1 oz) instant yeast (a.k.a.