Sephardic Challah With Whole Spices Recipes

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.

MY FAVORITE CHALLAH

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
• Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
• Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
• To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
• Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
• If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
• Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

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.