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Ingredients

• 3 tablespoons  sesame seeds
• 1 1/2 tablespoons  caraway seeds
• 1 1/2 tablespoons  anise seeds
• 1 envelope  active dry yeast
• 2 cups  lukewarm water
• 5 cups  bread flour
• 2 1/2 tablespoons  extra-virgin olive oil
• 2 tablespoons  honey
• 1 tablespoon  kosher salt
•   Cornmeal for dusting
• 2   large egg yolks

Description

Jessamyn Waldman, Founder Of Hot Bread Kitchen, Grew Up In Canada Eating Challah, The Jewish Sabbath Bread. Unlike The Eggy Challahs Of The Ashkenazi Jews Of Eastern Europe, This Version Comes From The Sephardic Jews Of The Mediterranean, Who Flavored The

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