Pain Pétri
In the Middle Ages, pain pétri (kneaded bread) got its name because women kneaded and formed the bread at home and then baked the loaves in public ovens, a tradition that remained in Morocco until recent years. Even in the late Middle Ages, when bread could be easily purchased from a baker, Jewish women still made the pain pétri as one of the three mitzvoth that a woman performs for the Sabbath. (The other two are to light candles, and to go to the ritual bath, or mikveh.) The Sabbath tables of even Reform and Liberal Jews have two loaves of bread. These represent the double portion of manna that was gathered on the eve of the Sabbath during the forty years of wandering in the wilderness. Except on the eve of the Sabbath, manna had to be gathered daily, for it spoiled overnight. Madame Hamier made her recipe using cake yeast, something not readily available in the United States these days, so I have substituted dry yeast here.
You can also make two larger challahs, or twist two cylinders together to make one long braid and twist that into a round challah, but the baking time will be a bit longer.
Recipe information
Yield
4 challahs
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees, and line two baking sheets with parchment paper.
Step 2
Put the yeast in the bowl of an electric mixer equipped with a dough hook, and pour in 2 cups lukewarm water. Stir, and when the yeast is dissolved, whisk in the two whole eggs, then add the oil.
Step 3
Add 7 cups of the flour, the salt, sugar, and anise seeds to the bowl, and knead with the electric mixer until smooth and elastic, adding more flour as necessary. Form into a round loaf, and poke a 1-inch hole all the way through the center. Let the dough rest, uncovered on a floured board, for about 10 minutes.
Step 4
Divide the dough into four pieces, using a knife or a dough cutter. Flour the board and your hands, and roll each piece of dough into a long cylinder, about 20 inches long. With the palms of your hands, flatten the cylinder, then roll it into a long rope, about 2 feet long, making sure that there are no seams in the dough. Then bring the two ends next to each other and twist to form a loose spiral. Place on one of two lined baking sheets. Do this with the other three pieces of dough, two to a baking sheet.
Step 5
Beat the two egg yolks in a bowl, and add about a tablespoon of water. Stir well, and brush all of the egg glaze over the loaves. Then sprinkle the sesame seeds on top.
Step 6
Bake in the oven for 10 minutes. Reduce the temperature to 350 degrees, and bake for another 30 minutes, or until the loaves sound hollow when tapped.
