How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jessamyn's Sephardic Challah?

You need 11 ingredients. The key ingredients include: 3 tablespoons sesame seeds, 1 1/2 tablespoons caraway seeds, 1 1/2 tablespoons anise seeds, 1 envelope active dry yeast, and more.

Is Jessamyn's Sephardic Challah suitable as general?

Yes, Jessamyn's Sephardic Challah falls under the General category and is a great choice for this type of meal.

How do I store leftover Jessamyn's Sephardic Challah?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jessamyn's Sephardic Challah Recipe

Name: Jessamyn's Sephardic Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sesame seeds; 1 1/2 tablespoons caraway seeds; 1 1/2 tablespoons anise seeds; 1 envelope active dry yeast; 2 cups lukewarm water; 5 cups bread flour; 2 1/2 tablespoons extra-virgin olive oil; 2 tablespoons honey; 1 tablespoon kosher salt; Cornmeal for dusting; 2 large egg yolks

Jessamyn's Sephardic Challah

Eats Now Editorial Team · 783 kcal · General

1
In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.
2
In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
3
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.
4
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.
5
Using oiled hands, transfer the dough to a large oiled bowl.
6
Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
7
Lightly oil 2 small cookie sheets and dust them with cornmeal.
8
Turn the dough out onto a lightly floured work surface and press to deflate.
9
Cut the dough in half and let rest for 5 minutes.
10
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.
11
Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.
12
Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl.
13
Let stand for 1 hour, until the loaves have nearly doubled in bulk.
14
Preheat the oven to 400.
15
In a bowl, whisk the egg yolks with 1 tablespoon of water.
16
Brush the egg wash over the loaves and let stand uncovered for 30 minutes.
17
Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.
18
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.
19
Transfer the loaves to racks and let cool completely before slicing.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Jessamyn's Sephardic Challah

Tips for the best results

Variations & substitutions

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