Sephardic Challah Food

BAT-SHEVA'S SEPHARDIC CHALLAH

Steps:

• If you are using any combination of the seeds you may toast them in a skillet over moderate heat for a few minutes but it is not necessary.
• In the bowl of a standing electric mixer fitted with the dough hook, combine the flour and yeast with the olive oil, honey, and water, and mix on low speed until a very soft dough forms. Add the salt and all but 1 TBS. of the seeds [if using] and mix on medium-low speed, until dough is soft and supple, about 10 minutes.
• Transfer dough to a large oiled bowl. Cover with plastic wrap and let stand until dough has doubled, about 1 hour.
• Put parchment paper on one large or two small baking sheets. Dust parchment with cornmeal if desired. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for five minutes. Shape dough as desired. [If using spelt flour it may be too sticky to braid. It can be made into a single 'rope' and 'coiled' or just placed in pan for oblong or rounded loaves.].
• Transfer shaped dough to the baking sheet or sheets and cover with plastic wrap for about 1 hour, until nearly doubled.
• Preheat oven to 400 degrees. Whisk the egg with 1 TBS. of water. Brush over the loaves and let stand uncovered for 30 minutes. Brush again with egg wash and sprinkle with reserved seeds. Bake loaves in the center of the oven for 30 minutes, until they're golden brown. Transfer to racks and let cool completely before slicing.

SEPHARDIC CHALLAH

Steps:

• Toast sesame, caraway, and anise seeds in a skillet for two minutes, then transfer them to a plate to cool.
• Mix yeast with two tablespoons of water until well combined, then set aside for 5 minutes so the yeast can have time to activate.
• Add flour, olive oil, honey, and the remaining water to a large bowl, then knead by hand until you have a soft dough. Work in the yeast mixture, the salt, and five tablespoons of the seed mixture, kneading until you have a smooth dough.
• Oil a large bowl and your hands, then transfer the dough to the bowl, cover it with plastic, and leave it in a warm place to rise for an hour.
• Grease two small baking trays then dust them with cornmeal.
• Punch the dough down to deflate it then place it on a lightly floured working surface. Divide in half, then let it rest for 5 minutes.
• By rolling each piece of dough between your hands, shape into an 18-inch strand. Let the strands rest for 5 minutes, then roll them until they are 32 inches long. Form each strand into a coil, tucking the ends under.
• Place each coil onto its baking tray, then cover each with a large inverted bowl. Leave it to rise for an hour, until nearly doubled in size.
• Meanwhile, set the oven to preheat to 400°F.
• To make the glaze, whisk yolks with a tablespoon of water, then brush it over the dough.
• Leave the dough uncovered for half an hour, then apply the egg wash once more and sprinkle with the remaining seeds.
• Bake for 30 minutes, then wait until it cools completely before serving.

SEPHARDIC CHALLAH WITH WHOLE SPICES

Steps:

• If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.
• In 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.
• In 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.
• In 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/180 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).
• Mix 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 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 doubled in size, 1 1/2 to 2 hours.
• Lightly 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 for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.
• 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. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)
• Heat 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 loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.