Challah Sandwich Loaves

Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings

2 (9-inch) loaves

Category

Bread

Ingredients

• 2 1/2 teaspoons nigella seeds (7 grams)
• 1 1/2 teaspoons ground turmeric (3 grams)
• 1 cup lukewarm water (210 grams)
• 1 tablespoon active dry yeast (11 grams)
• 1⁄4 cup sugar (50 grams)
• 3 3⁄4 cups all-purpose flour (500 grams)*
• 3 tablespoons extra-virgin olive oil (35 grams),plus more for the bowl
• 1 tablespoon plus 1 teaspoon labne or plain whole milk Greek yogurt (25 grams)
• 1 teaspoon kosher salt (4 grams)
• 2 large eggs (120 grams), at room temperature
• 1⁄4 cup white sesame seeds, preferably unhulled (40 grams), for sprinkling

Directions

1. Whisk the warm water, yeast, and 1 teaspoon of the sugar (5 grams) in a medium bowl. Let stand until foamy, about 10 minutes.
2. Combine the flour, oil, labne, salt, 1 of the eggs, the nigella, turmeric, yeast mixture, and the remaining sugar (45 grams) in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping the bowl occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes.
3. Turn out onto a clean work surface and knead to form a tight ball, about 2 minutes. Lightly oil the mixer bowl, return the dough to it, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 1 hour.
4. Grease two 9 × 5-inch loaf pans. Divide the dough into six pieces (160 grams each) and roll each into a tight ball.
5. Place three balls of dough in each prepared pan. Cover with a clean kitchen towel and let rise in a warm place until the dough has risen to the pans' rims, about 45 minutes. 
6. Position a rack in the center of the oven and preheat the oven to 400°F. Beat the remaining egg with a few drops of water and gently brush it over the loaves to lightly coat. Sprinkle with the sesame seeds. 
7. Bake until golden brown and well risen, about 19-20 minutes. Cool completely on a wire rack and serve warm or at room temperature.