Date and cardamon Challah

Ingredients

• 1 cup of dates, preferably mad jowl, pitted and course lay chopped
• 3 cups of water
• 1 Tbs yeast
• 1 Tbs kosher salt
• 1 Tbs ground cardomon
• 1/3 cup of sesame seeds, ground into a flour
• 6-7 cups unbleached flour (I use a mix of 75% white/25% wheat)
• 1 egg yolk
• 1Tbs cold water

Directions

1. Place dates in a small glass bowl. Boil 2 cups of the water And pour over the dates. Let sit until just about room temperature, approximately 2 hrs.
2. When dates have cooled, Squeeze and strain them, keeping the liquid. Put date. paste aside. Add final cup of water to the date water.
3. Transfer all the water to a large mixing bowl, preferably non-metallic. Add the yeast, stir, and let it rest 5-10 minutes.
4. When the yeast is bubbly, add the salt, cardamon, sesame seeds, and 3 cups of flour. Mix well until all is incorporated.
5. Add the reserved date paste and another two cups of flour. Mix well, again until all is well incorporated.
6. At this point, the dough is variable based upon how much moisture was in the dates to begin with. Add flour to the dough, 1/2 cup at a time, mixing well each time. Do this until the dough comes together as a ball. It should still be a little damp. Add flour, if needed, but only 1/4 cup at a time, until you have a nice dough ball, that feels like a medium firmness feather pillow.
7. Turn the dough out onto a lightly floured surface and knead for about five minutes. Your dough should be smooth, but spring back to the touch.
8. Cover and let rest 20 minutes.
9. Knead again for 2-3 minutes. Cover and let rest Until doubled in bulk, about 45 minutes.
10. Punch the dough down, divide it in half for large loaves, or Tires for medium loaves. Form each piece, following your heart or family tradition. Place a sheet that is covered with parchment paper or has been lightly oiled.
11. In a cup or small bowl, beat the egg yolk with the water. Brush the top of each loaf. If you desire, sprinkle the top with toasted sesame seeds.
12. Set the loaves aside and let rise 45-60 minutes.
13. 15 Minutes before you are ready to bake the loaves, place the rack in the middle of the oven and then preheat your oven to 325. When ready, bake the loaves for about 25 minutes or until golden.

Note that this recipe does not make enough dough to have Challah taken (tradition generally requires about 12 cups of flour. The recipe, however doubles very easily.