This bread is absolutely delicious.   The subtle sweetness of the center combined with the hint of salt for the crust makes this challah something to “holla” about.  Top a slice with almond butter for a yummy breakfast treat.

Recipe barely adapted from the Smitten Kitchen

Yields 1 large loaf

INGREDIENTS

Bread

• 1 packet active dry yeast
• 1/4 cup plus 1 teaspoon honey
• 1/3 cup olive oil, plus more for the bowl
• 2 large eggs
• 2 teaspoons flaky sea salt
• 4 cups all-purpose flour

Fig filling

• 1 cup stemmed and roughly chopped dried figs
• 1/4 cup orange juice
• 1/8 teaspoon sea salt
• Few grinds black pepper

Egg wash

• 1 large egg
• Sea salt, for sprinkling

DIRECTIONS:

• In a small bowl, add 2/3 cup warm water with the yeast and 1 teaspoon honey.  Whisk until combined and let it stand for a few minutes, until foamy.
• In the bowl of a stand mixer fitted with paddle attachment, combine the yeast mixture with 1/4 cup honey, 1/3 cup olive oil, and eggs.  Add the salt and flour, and mix until dough begins to hold together.
• Switch to a dough hook, and run at low speed for 5 minutes.
• Transfer the dough to an olive-oil coated bowl, cover with plastic wrap, and set aside in a warm place for 1 hour, or until almost doubled in size.
• Meanwhile in a small saucepan, combine the figs, 1/2 cup water, orange juice, salt, and a few grinds of black pepper.
• Bring to a simmer over medium heat, and cook, stirring occasionally, until the figs are soft and tender, about 10 minutes. Season with salt and pepper to taste.
• Remove from heat, and let cool to room temperature.
• Process the fig mixture in a food processor or blender until it forms a paste.
• After the dough has risen, turn it out onto a floured counter and divide it in half.
• Roll the first half of the dough into a wide rectangle.
• Spread half the fig filling evenly over the dough, stopping before the edges.
• Roll the dough into a long, tight rope, trapping the filling within. Then gently stretch the log as wide as you can and divide it in half. Repeat with remaining dough and fig filling.  Make the ropes roughly the same size.
• Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board.  Weave them so that one side is over, and the other is under, where they meet.
• Take the four legs that come from underneath the center and move the legs to their right.
• Take the legs that were on the right and, again, jump each over the leg before, this time to the left.
• If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope.
• Tuck the corners or odd bumps under the dough to form a round.
• Transfer the dough to a baking sheet covered with parchment paper.
• Beat egg until smooth, and brush over challah.
• Let challah rise for another hour while on the baking sheet, but 45 minutes into this rise, preheat your oven to 375°F.
• Before baking, brush loaf one more time with egg wash and sprinkle with sea salt.
• Bake in middle of oven for approximately 35 to 40 minutes, or until center of loaf is cooked through.
• It should brown but if yours starts getting dark too quickly, cover it with foil for the remainder of the baking time.
• Cool loaf on a rack before serving.

Photography by Maria Stelmach