This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.
55g (¼ cup) caster sugar
7g sachet dried yeast
60ml (¼ cup) vegetable oil
500g (3â…“ cups) bread flour
Sesame seeds, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine 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.