Sephardic Challah With Whole Spices
"Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi,from Eastern European Jews. TheSephardic and Mizrahi Jews fromNorth Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips. Featured in: A Twist On The Traditional Challah...."
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Sephardic Challah With Whole Spices
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Julia Moskin
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Time4 to 5 hours
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Yield2 round loaves
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Sabra Krock for The New York Times
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Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf
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Featured in: A Twist On The Traditional Challah.
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Anise, Caraway Seed, Sesame Seed, Jewish
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Cooked
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11 ratings
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Ingredients
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1/2 cup/75 grams raisins, dark or golden or a combination (optional)
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4 tablespoons/40 grams sesame seeds
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1 tablespoon/10 grams caraway or coriander seeds
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1 tablespoon/10 grams anise, cumin or poppy seeds
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1 envelope/7 grams active dry yeast
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5 cups/600 grams bread flour, more for dusting work surface
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2 1/2 tablespoons/30milliliters/30 grams extra-virgin olive oil, more for oiling bowl and pans
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2 to 4 tablespoons/30 to 60 grams honey (depending on how sweet you like your challah)
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2 eggs, at room temperature (optional)
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1 tablespoon/16 grams kosher salt
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Cornmeal, for dusting
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2 egg yolks
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Nutritional Information
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Preparation
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Step 1If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.
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Step 2In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.
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Step 3In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.
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Step 4In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/120 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).
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Step 5Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using
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Step 6Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest
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Step 7Transfer 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. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before servi
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Step 8Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon 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 sesame seeds. Bake the loa
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