Food-MilkStreet-Olive Oil Challah with Golden Raisins

This image released by Milk Street shows a recipe for olive oil challah with golden raisins. 

 Joe Murphy I Milk Street

A good loaf of challah is tender, pillowy and slightly sweet, but homemade loaves tend to dry and stale quickly. To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that's used to make fluffy Japanese milk bread.

In this recipe from our cookbook " Milk Street Bakes," the tangzhong increases the hydration level in the dough while keeping the mixture workable. Tangzhong is a mixture of flour and liquid cooked to a gel; it's often referred to as a roux, though it does not contain any butter or oil and serves a different purpose than a classic roux. The gelatinized starch in tangzhong can hold on to more water than uncooked flour, so the dough is easy to handle despite the high hydration level. The loaf attains a high rise and a light, airy crumb and the baked bread keeps well.

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