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3 tablespoons sesame seeds
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1 ½ tablespoons caraway seeds
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1 ½ tablespoons anise seeds
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1 envelope active dry yeast
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2 cups lukewarm water
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5 cups bread flour
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2 ½ tablespoons extra-virgin olive oil
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2 tablespoons honey
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1 tablespoon kosher salt
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Cornmeal for dusting
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2 large egg yolks
Jessamyns Sephardic Challah
Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath bread. Unlike the eggy challahs of the Ashkenazi Jews of Eastern Europe, this version comes from the Sephardic Jews of the Mediterranean, who flavored their challahs with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.
Nutrition Information
101
Calories
38g
Carbohydrates
23g
Protein
508mg
Potassium
6g
Fiber
1g
Sugar
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