Sephardic Challah
Servings: 2 loaves
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Ingredients
- 3 Tbsp sesame seeds
- 1½ Tbsp caraway seeds
- 1½ Tbsp anise seeds
- 1 envelope active dry yeast
- 2 cups plus 1 Tbsp lukewarm water, divided
- 5 cups bread flour
- 2½ Tbsp extra virgin olive oil
- 2 Tbsp honey
- 1 Tbsp kosher salt
- cornmeal for dusting
- 2 lg egg yolks
Instructions
- In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragment, about 2 minutes; transfer to a plate and let cool.
- In a large mixing bowl, combine the flour with olive oil, the honey and all but 1 tablespoon of the remaining water. Mix by hand until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix until the dough is supple and smooth. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
- Lightly oil two small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outward, form each rope into a coil; tuck the ends under the coils.
- Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.
- Preheat the oven to 400˚F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven until they have an internal temperature of 190° F, about 20 minutes. They should be golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.
Notes
I enjoy mixing bread dough with my hands. To see the original recipe using a stand mixer, please click on the Attribution link.
ATTRIBUTION: https://forward.com/food/205792/recipe-hot-bread-kitchens-sephardic-challah/