Joan Nathan's One Hour Challah

Makes 4 challahs (16 servings)

2 tablespoons active dry yeast

2 cups lukewarm water

2 large eggs, plus 2 large egg yolks

1⁄2 cup peanut or vegetable oil

7 to 8 cups flour, plus more for dusting

1 tablespoon salt

1⁄3 cup sugar

Position oven racks in the upper and lower thirds of the oven; preheat to 375º, and line two large baking sheets with parchment paper.

Put the yeast in the bowl of a stand mixer equipped with a dough hook, and pour in the water. Stir; when the yeast has dissolved, whisk in the two whole eggs, then add the oil.

Add 7 cups of the flour, the salt, sugar and anise seeds to the bowl, and beat for a few minutes, until the dough is smooth and elastic, adding flour as necessary. Form into a round loaf, then poke a 1-inch hole all the way through the center. Let the dough rest uncovered on a floured surface for about 10 minutes.

Use a knife or bench scraper to divide the dough into four equal pieces.

If needed, re-flour the work surface. Flour your hands.

Roll one of the pieces of dough into a cylinder about 20 inches long. Use the palms of your hands to flatten it, then roll it into a rope about 2 feet long, making sure there are no seams in the dough. Bring the two ends next to each other and twist to form a loose spiral.Place on one of two lined baking sheets. Repeat with the remaining three pieces of dough, placing two on each baking sheet.

Beat the two egg yolks in a bowl, then add the water. Stir well, and brush all of the mixture over the loaves. Sprinkle the sesame seeds on top.

Bake for 10 minutes, then reduce the temperature to 350º and bake for 15 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 15 minutes, or until the loaves sound hollow when tapped. Cool before serving.