Recipes
Jessamyns Sephardic Challah
- Banana Bread
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.
Ingredients
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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
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