Imagine a bread so luxurious it transforms your kitchen into an artisan bakery, where every slice tells a story of tradition and innovation. This Fig Olive Oil and Sea Salt Challah isn't just a recipe—it's a sensory experience that marries the rich heritage of Jewish baking with modern gourmet flair. Prepare to elevate your bread-making skills and impress everyone from family to food enthusiasts with this extraordinary challah that promises golden, fragrant perfection in every bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup olive oil
- 1/4 cup honey
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/2 cups warm water
- 1/2 cup dried figs, chopped
- Sea salt for topping
Instructions
- In a large mixing bowl, combine warm water, instant yeast, and honey. Allow the mixture to sit for 5 minutes until it becomes slightly foamy, indicating the yeast is activated.
- Add olive oil to the yeast mixture and whisk to combine. Gradually incorporate the flour and salt, mixing until a shaggy dough begins to form.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
- Fold the chopped dried figs into the dough, ensuring they are evenly distributed throughout.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until doubled in size.
- Punch down the dough and divide it into three equal strands for braiding. Roll each strand into a long rope about 16 inches long.
- Braid the three strands together, pinching the ends to seal. Transfer the braided loaf to a parchment-lined baking sheet.
- Let the braided loaf rise again for 30-40 minutes until puffy. Preheat the oven to 375°F (190°C) during this time.
- Brush the loaf with an egg wash (1 beaten egg) and sprinkle generously with sea salt.
- Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast perfectly without killing it.
- Kneading Technique: Take your time kneading to develop gluten, which creates that signature challah softness.
- Room Temperature Matters: Let your dough rise in a draft-free, warm spot for optimal volume.
- Fig Distribution: Gently fold figs to prevent tearing the dough and ensure even spread.
- Braiding Perfection: Keep your braid strands even and tight for a professional-looking loaf.
- Egg Wash Trick: For a glossy, golden crust, apply egg wash generously and evenly.
- Cooling is Crucial: Allow the bread to cool completely to set its structure and enhance flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
