One of my personal goals this year has been to learn to make well-kneaded bread,
and on the top of that list is Challah bread.
I think I may have found the perfect challah recipe.
It is a: Shepardic Challah.
This Challah Recipe is a little more work than most in that it calls for several
risings, but it is well worth the effort. My husband wants me to make it every day.
It is a honey-egg dough but unlike Eastern European Challah recipes,
It is seasoned with aromatic spices,
and
optionally allows the use of raisins (I left the raisins out),
but loaded the loaf
with caraway, anise, poppy, and sesame seeds
- think 'everything bagel mix-.
The recipe will make for two coiled loaves.
I made half the recipe dough into knotted rolls
and the coiled second into a single loaf which I froze.
(I'll report on the success or failure of baking the 2nd loaf in a later post)
Here's the link to the original recipe
that Julia Moskin published in the NY Times:
https://cooking.nytimes.com/recipes/1017858-sephardic-challah-with-whole-spices