How to Make Challah Bread
Jessamyn Waldman 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.
Brush egg wash over the loaves and let stand for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved seeds. Bake the loaves in the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom.