it's challah time

This loaf is such a success that I've made it again and again, always to a warm reception.

Challah, adapted ever-so-slightly from Food & Wine
3 tablespoons sesame seeds
1 1/2 tablespoons caraway seeds
1 1/2 tablespoons anise seeds
2 1/2 tsp 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*

1. In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes. *Note: I just dry roasted the seeds in a sauce pan.
   
2. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour. *Note: I used an electric hand mixer; I found that after 3-5 minutes the dough was okay, then finished kneading it by hand (in the bowl).
   
3. Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils. *Note: I used parchment; you can either make a boil or a braid, depending on how the spirit moves you.
   
4. Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. *Note: The bowl works fine to cover, but a small (that is to say, light) tea towel works just as well.
   
5. Preheat the oven to 400°. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.

For the vegan version (served at Concerto Soloists) I replaced the honey with maple syrup. Rather than brushing with egg, I just used olive oil. Admittedly, this does not work as well as the seeds tend to fall off, but still tastes delicious. Or so I am told.