If you haven't won my first giveaway for a copy of Amy Riolo's Nile Style cookbook with six of my photographs in it, do not fret. This is your second chance! Leave a comment telling me your favorite bread for a chance to win your copy of the book.
My favorite photograph I took for Amy's book was definitely Egyptian Sesame Challah, so that's the recipe I will share with you today.
I made half the recipe and had to use both the regular and bread flour and it still came out awesome! This is definitely a keeper.
Egyptian Sesame Challah
Recipe courtesy of Amy Riolo
Makes 2 9-inch loaves
2 tablespoons active dry yeast
1 cup lukewarm water
2 tablespoons sugar
4 cups unbleached all-purpose flour, plus extra for work surface
1/4 teaspoon salt
1 tablespoon unsalted butter or oil
1 egg yolk
1/4 cup sesame seeds (untoasted)
Combine yeast with 1 cup lukewarm water in a small bowl, stir to combine and allow to rest until frothy.
In a large bowl, combine sugar, flour, salt, 2 eggs, and yeast mixture. Stir well to combine and form a dough.
Turn mixture out onto a lightly floured work surface. Knead dough for 10 minutes, or until smooth and elastic. If dough becomes too sticky to work with, add a little more flour, 1/4 cup at a time, and continue kneading.
Place dough in a large bowl greased with butter or oil. Turn to coat, cover with a clean kitchen towel, and allow to rise for 1 hour.
When dough has risen, preheat oven to 350 degrees F.
Turn dough out onto a lightly floured work surface and divide in half. Take on half of dough and divide into 3 equal pieces. Roll each into a 12-inch-long rope and place perpendicular to one another. At one end of the ropes, gather the ends of each piece together and press down to seal. Braid the three strands together. Grab each end of the dough braid and connect them to form a circle. Repeat with remaining half of dough.
Place loaves on a greased or parchment-paper-lined baking sheet. Place egg yolk in a small bowl. Add a tablespoon of water and whisk to combine. Brush egg yolk , on the top and sides of the loaves to cover and sprinkle with sesame seeds.
Bake for 30 to 40 minutes until completely golden and the bread sounds hollow when you know on the top of it. Allow to cool before serving. (If not serving within a day, wrap cooled bread in plastic wrap and then aluminum foil and freeze for up to a month.)
This recipe was incredible easy to make, made my condo smell divine and was really delicious. It's more dense than the Jewish challah I've made before, but just as satisfying. I had it with fig jam.
And the winner is Mary!!