Sephahrdic Challah Bread: 5 '21

 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