This recipe was given to me by Rebbetzin Chanie Wolff at the Central Synagogue in Sydney.

Average: 5 (4 votes)


55g (¼ cup) caster sugar

7g sachet dried yeast

60ml (¼ cup) vegetable oil

2 eggs

500g (3â…“ cups) bread flour

Sesame seeds, to garnish

Cook's notes

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.