I love baking challah almost every Friday. From my basic recipe I experiment with different flours (bread flour, white whole wheat, rye), and sweet or savory toppings and fillings. My go-to challah recipe is an amalgam of several I've used. Most of the credit should go to the Smitten Kitchen for their fig, olive oil and sea salt challah recipe. It's worth looking at. The fig filling didn't thrill me, but I've used their technique to fill challot with a wide variety of other fillings.