Australian Gourmet Traveller - (06)June 2019 (1)

JOANNATHAN

Multi-seeded fennel-flavoured challah

MAKES 2

1½ tbspdriedyeast

70 gmcastersugar

80 ml(1/3cup)neutraloil

3 largeeggs,plus1 eggyolk

1 tbspseasaltflakes

1 tbspfennelseeds

750 gm(5cups)unbleached

plainflour

2 tsppoppyseeds

2 tsproastedsesameseeds

1 Dissolveyeastand1 tbsp

sugarin360mllukewarmwater

ina standmixerfittedwiththe

paddleattachment.Mixthe

oilintotheyeastmixture,then

withthemotorrunning,add

2 eggs,oneata time,then

salt,remainingsugarand2 tsp

fennelseeds.Switchtothe

doughhookandgradually

addflour,kneadingforabout

5 minutesandaddingmore

flourasneeded,untila slightly

sticky,smooth,elasticdough.

2 Greasea largebowl,add

doughandturnit aroundso

greasedsidefacesup.Cover

withplasticwrapandleaveto

risein a warmplacefor1 hour,

orrefrigeratefora fewhours.

3 Whenthedoughhas

almostdoubledinsize,punch

it down,transfertoa lightly

flouredsurface,kneadbriefly

untilsmooththendivideit

inhalf.Rolleachpieceinto

a cylinderabout70cmlong,

makingsurethereareno

seamsinthedough,andcut

eachinto3 pieces(ormake

one long braid with cylinders).

Braideachloaf,andputona

largesheetofbakingpaperat

least10cmapart.(Youcanalso

twisttheloavesintoa circle

if youlike;thedoughis

verymalleable.)

4 Beattheremainingeggand

eggyolktogetherandbrush

abouthalfthemixtureonthe

loaves,reservingtherest.Leave

thedoughtorise,uncovered,

foranother 30 minutes,or

overnightintherefrigerator.

5 If doughhasbeen

refrigerated,bringit toroom

temperature.Preheatovento

180°C.Brushtheloaveswith

eggagainandsprinklewith

poppyandsesameseeds

andremainingfennelseeds.

6 Bakefor 35 to 40 minutes,

oruntilgoldenandfirmwhen

tappedwitha spatula. Cool

on a wire rack.

Thisis aneditedextract

fromTheRecipebyJosh

Emett(HardieGrant

Books, $39.99, hbk).

122 GOURMET TRAVELLER