SEPHARDIC CHALLAH
Adapted from the Food & Wine website (www.foodandwine.com), this recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless, and flavored with olive oil, sesame, caraway, and anise seeds.
Provided by TasteAtlas
Categories Bread
Yield 12 servings
Number Of Ingredients 11
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
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. The Sephardic and Mizrahi Jews from North 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.
Provided by Julia Moskin
Categories breads, side dish
Time 5h
Yield 2 round loaves
Number Of Ingredients 12
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.
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- In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
- In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. 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 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. Beginning at the center and working outwards, 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.
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