The Pioneer Woman Tasty Kitchen
Profile Photo

Fig, Raspberry and Sea Salt Challah

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fig and raspberry jam plus sea salt and olive oil equals challah equals yum.

Ingredients

  • ⅔ cups Warm Water (about 110 Degrees F)
  • 2-¼ teaspoons Active Dry Yeast
  • ¼ cups Plus 1 Teaspoon Honey
  • ⅓ cups Good Quality Olive Oil
  • 3  Eggs, Divided
  • 4 cups Unbleached All-purpose Flour
  • 2 teaspoons Sea Salt OR 1 1/2 Teaspoons Table Salt
  • ½ cups Fig Jam Or Preserves
  • ¼ cups Raspberry Jam Or Preserves
  • Sea Salt, For Sprinkling On Top Of Loaf

Preparation

In a large bowl or in the bowl of a stand mixer, dissolve yeast and 1 teaspoon honey into the warm water. Let the mixture sit for 10 minutes until foamy.

Add remaining honey, olive oil and 2 eggs; stir to combine. Add flour and salt and stir until a dough forms. Knead dough on a lightly floured surface for 10 to 15 minutes until smooth, elastic and only slightly sticky. Or you can knead dough in a stand mixer with dough hook on low speed for 7 to 8 minutes until smooth, elastic and only slightly sticky.

Transfer dough to a lightly oiled bowl and turn to coat all sides of the dough with the oil. Cover bowl with plastic wrap and let it rise in a warm, draft-free place for 1 to 2 hours until doubled.

Punch down risen dough. Divide it into three equal pieces. On a lightly floured surface, roll out one piece of dough into a wide rectangle, about 8 by 15 inches. Spread half of the fig jam on top of the dough. Tightly roll up the dough starting from the long end until it’s in the shape of a log. Then pinch the seam to seal it. Carefully stretch dough so the log is about 15 inches long. Set aside.

Repeat with remaining dough, filling one with the remaining fig jam and the other with the raspberry jam.

Place the logs side by side. Take the left strand and cross it over the middle strand, then take the right strand and also cross it over the middle strand. Repeat, crossing the left over the middle strand, then the right over the middle strand until you reach the edge. Pinch and fold the edge under to seal the seams together.

Transfer the loaf to a lightly floured parchment paper-lined baking sheet. Beat remaining egg in a small bowl, then brush the top of the loaf with egg wash. Lightly spray a sheet of plastic wrap with cooking spray and set the plastic over the dough (sprayed side down). Let the loaf rise 1 hour until puffy but not doubled.

Heat oven to 375 F. Brush dough one more time with egg wash, then sprinkle with sea salt. Bake until deep brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer to a cooling rack to cool completely.

Adapted from Smitten Kitchen.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

No-Knead Artisan Bread
Profile Photo by In Good Flavor in Breads
This easy no-knead artisan bread with a crusty exterior and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Honey Pumpkin Cornbread
Profile Photo by Peter - from "Feed Your Soul Too" in Breads
Pumpkin puree does not only have to be used n the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Berry Cream Cheese Turnovers
Profile Photo by Gayle | Pumpkin 'N Spice in Breads
Light, fluffy and bursting with a creamy fruit center, these Berry...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


English Muffins
Profile Photo by San Pasqual's Kitchen in Breads
These English muffins are surprisingly simple and fun to make. ...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Double Chocolate Banana Muffins
Profile Photo by Lindsay Kittleson in Breads
These delicious muffins have double the chocolate and triple the banana...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy