How to Make Challah Bread
The Mission: DIY Sephardic Challah
Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.
In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant.
In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened.
In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with olive oil, honey and water and mix at low speed until a very soft dough forms. 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.
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 risen.
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. Beginning at the center and working outward, form each rope into a coil.
Tuck the ends under the coils.
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.
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.
Transfer the loaves to racks and let cool completely before slicing.