Penina's Sephardi Challah
- Ready In:
- 2hrs 5mins
- Ingredients:
- 8
- Yields:
-
2 medium loaves
ingredients
- 1419.54 ml flour
- 473.18 ml warm water
- 78.78 ml sugar
- 22.18 ml dry yeast
- 7.39 ml salt
- 59.14 ml oil
- 9.85 ml anise seeds (optional)
- 1 egg (beaten)
directions
- Dissolve sugar in warm water, stir in yeast and let sit until it becomes foamy or creamy (about 5-10 minutes).
- Mix in the other ingredients and knead dough until ball starts to form and lumps are gone.
- Cover bowl with dish towel and let sit 1 hour to rise (should double in size).
- Take out dough and punch down and make loaves. Let shaped dough sit on trays for about 10 minutes until they start puffing back out.
- Glaze with beaten egg and put them in the oven at 350 degrees F for at least 30-35 minutes or browned on top and bottom and/or tap hollow.
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