- Cuisine: Jewish
- Makes 2
This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.
Ingredients55g (¼ cup) caster sugar
7g sachet dried yeast
60ml (¼ cup) vegetable oil
500g (3⅓ cups) bread flour
Sesame seeds, to garnish
PreparationCombine sugar, yeast and 250ml warm water in a bowl. Set aside in a warm place for 10 minutes or until mixture bubbles.
Stir in oil, 1 egg, flour and 1 tbsp salt to form a dough. Knead on a floured surface until smooth and elastic. Place in an oiled bowl and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Knead dough briefly, then form into a loaf. Set aside for 1 hour or until dough almost doubles in size. Preheat oven to 180°C.
Beat remaining egg, brush over dough and sprinkle over sesame seeds. Bake on a lined oven tray for 45 minutes or until golden. Allow to cool on a wire rack, before serving.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.
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