even though i have a netflix list
of shows/movies queued up
i spend an inordinate amount of time
rifling through the various offerings.
same with HBO Go, Amazon
and don’t get me started on my
to-read books pile.
maybe it’s a fear of missing out,
or that non-committal habit of
having something already but
still seeking something better,
i don’t know,
i just know that when i finally do
settle on something,
my mind is pretty made up,
even if i took 30 minutes to get to that conclusion.
in the case of this challah,
i’ve been on an on/off again search
for the ultimate recipe.
i’ve pinned plenty of options,
with private promises of attempting them
and then perfecting them.
i took a baking break during the warmer months,
and when i went looking at my
none grabbed my attention.
back to the drawing board.
it took awhile,
but this came along
and i knew i had to make it,
mind made up.
sephardic challah with whole spices
adapted from the NY Times
makes 2 loaves
*note: my oven must run hot, or it’s the convection thing, but the loaves became dark around the 10-15 min mark so i would tent with foil for remaining bake time.
*note: toasting and then grinding them would be an excellent way to impart the spices without having to bite into them whole. i don’t mind the whole spices but that’s just me.
scant cup of raisins, soaked in warm water, drained well
4 TBL sesame seeds, divided
1 TBL caraway seeds
1 TBL coriander seeds
1 TBL cumin seeds
1 TBL black sesame seeds
2 1/4 tsp active dry yeast
5 cups/600 grams bread flour, more for dusting
1/2 TBL cinnamon
2 1/2 tsp/30 grams olive oil, more for rising bowl
75 grams honey (to taste, i was aiming for 50 grams and got a little heavy handed)
2 eggs, at room temperature
3/4 cup warm water, more as needed
1/2 TBL kosher salt
2 egg yolks + 1 TBL water for glaze/brush
in a pan, toast 1 TBL of sesame, caraway, coriander, cumin and black sesame seeds over medium heat until toasty-smelling. set aside and cool.
in a small bowl, combine yeast with 2 TBL warm water and ignore while it blooms. if it doesn’t, chuck it and get new yeast.
using stand mixer with dough hook, combine the flour with cinnamon, olive oil, honey, eggs and warm water. mix until a soft dough forms. on this particular day, the weather was kinda dry so i did add about 1-2 TBL of water to the dough to make it softer/pliable.
add in the salt and toasted seeds until the dough is smooth. it’s going to take awhile, about 5-10 minutes. original recipe says to add mix in the raisins then. what i did was i poured the dough onto the lightly dusted counter and gently kneaded the raisins in. it was a smidge sticky but you know, deal with it. transfer to large oiled bow. cover with plastic wrap and let stand until doubled in size, up to 2 hours.
line 2 cookie sheets with parchment paper. set aside.
turn dough onto lightly dusted counter and press down gently to deflate. divide dough in two and rest for 5 minutes.
roll each piece of dough into 18″ long rope and rest for another 5 minutes. then go back and roll into 32″ rope.
take one of the ropes from one end form the dough into a coil, tucking the end under.
repeat for the other rope.
transfer coils onto prepared cookie sheets and cover with large bowl. ignore for 1 hour, until the loaves have doubled in size.
about 30 minutes in, preheat oven to 400F.
whisk the egg yolks with 1 TBL of water. brush the egg wash over the loaves and let stand uncovered while oven warms.
brush with egg wash again and sprinkle with remaining sesame seeds.
if you’re able, bake both loaves side by side, for 30 minutes. i baked them one by one.
transfer loaves to rack and cool before serving/slicing.
can be consumed as is, but i liked it best when slathered with veg butter and drizzled with a bit of honey.
3 years ago: butternut squash & pearl barley risotto, lactose free
2 years ago: inside out peanut butter cups – vegan, gluten free
1 year ago: i didn’t do shit last year