Pain Pétri

Name: Pain Pétri
Yield: 4 challahs
Ingredients: 2 tablespoons active dry yeast; 2 large eggs, plus 2 large egg yolks; 1/2 cup peanut or vegetable oil; 8 cups all-purpose flour, plus more for dusting; 1 tablespoon salt; 1/3 cup sugar; 2 heaping teaspoons anise seeds; 1 1/2 tablespoons roasted sesame seeds

December 9, 2011

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.

Cooks' Note

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 notes

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