STEEMIT CULINARY CHALLENGE #42 - CAN I GET A CHALLAH? - PART 1 OF 3

What an honor to be this week's judge for the Steemit Culinary Challenge #42, hosted by @woman-onthe-wing!

It wasn't hard for me to choose the theme BREAD for the challenge. This commonplace food is found in essentially every culture and corner of the world, and it's often overlooked because of it's basic nature.

However...

I know there is much more to bread than it's simple nature. On the whole, bread is a complex set of scientific interactions involving grain, yeast, air, moisture, temperature, salt, and time.

So many variables, so many opportunities to create bread that transcends the commonplace.

I first started making real sourdough several years back. Through loaves and loaves of trial and error, I gained a sincere appreciation for the art and science of baking fresh bread. I still revive my sourdough starter from time to time, and I also experiment with different flavors, enrichers (eggs, fat), kneading timing, shaping, slashing, and proofing methods.

There's just something extra special about feeding homemade bread to your family and friends.

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I attempted challah bread in the spirit of this weeks SCC theme. Challah bread is an enriched bread, meaning that it contains eggs and oil in addition to the flour, yeast, water and salt. It also contains honey for a subtle sweetness. The crust is thin and deep golden brown, while the crumb (the interior) is tight and well-suited for slicing.

Can I get three challahs?

I made lots and lots of challah dough, so this loaf is part 1 of 3 very different challah creations that I'll share over the coming days (when I can find the time to write the posts!).

For this and the other 2 challah recipes, I wanted a bit more flavor and interest within the loaf, so I made a spread of fig, honey, orange juice, and olive oil. I incorporate this spread throughout the loaf.

Figs, orange zest, honey, olive oil, simmering away before being rolled up with the dough

Once the dough was formed, and allowed to rise for about 3 hours, I divided it into 6 pieces and one at a time, rolled each piece into a rectangle, smeared it with the fig spread, and then rolled it into a rope. I carefully stretched each rope as long as I could without it breaking.

I tied the knot!

I allowed the knotted loaf to proof on the counter for an hour. After brushing the top with egg wash, I put it in the oven at 350°F for 45 minutes, until the top was a deep golden brown.

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I am so pleased with how this loaf turned out. I mean look at those cute little curly swirls! The bread is soft and melts in your mouth, and the fig and orange swirl adds subtle sweetness and additional flavor to the loaf. Smeared with butter, this is an incredible slice.

I can see this challah working well with many flavors, depending what's on hand. From sundried tomatoes and olives, to chocolate and walnuts, or simple cinnamon raisin, this swirly filled challah is a delicious canvas and also perfect all on its own.

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I wish all of this week's contestants in the Steemit Culinary Challenge the absolute best luck! I can't wait to go through all of your entries. I'll be sure to keep a hankie nearby to catch the drool.

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Thanks to @woman-onthe-wing for hosting this community-building challenge in the name of awesome food. And thanks to the sponsors, and most of all, the contestants!! You're all winners in my book!

Steem on!

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All content and photos by @jaymorebeet, taken on September 15, 2017, with a Canon 7D Mark II.