Props and styling by Goldie Stern
Photography by Moshe Wulliger

This bread is so impressive, yet so easy and fun to put together. Dipping the dough in various herbs and spices enhances the flavor of the bread and takes it from plain to awesome. The aroma that fills the house while it’s baking is irresistible! A Yom-Tov worthy centerpiece!

YIELDS 1 BREAD

• ¾ cup warm unsweetened soy milk
• ¾ cup warm water
• 1 pkg (2¼ tsp) dry yeast
• 4 cups flour, divided
• ½ tsp sugar
• 1 tsp kosher salt
• ½ Tbsp dough enhancer (optional)
• 2–3 Tbsp oil, devided

Topping

• 2 eggs
• 2 Tbsp oil
• salt and pepper, to taste
• a handful fresh parsley, minced
• a handful fresh dill, minced
• a handful crushed pecans
• 1 tsp smoked paprika, mixed with 2 tsp paprika in oil
• a handful of dehydrated minced garlic

Pour warm soy milk and warm water into a small bowl. Add yeast. Mix together gently, and let sit a few minutes until it starts foaming.

Meanwhile, place 3½ cups flour, sugar, salt, and dough enhancer, if using, in the bowl of a mixer. Mix together well. Add proofed yeast mixture along with 1–2 Tbsp oil. Knead altogether until a sticky dough is formed. If the dough is very sticky, add an additional ½ cup flour. Knead together for 6–8 minutes until a smooth dough is formed.

Pour the remaining 1 Tbsp oil into a medium-sized (unscented) garbage bag. Massage it around the inside of the bag so it’s evenly distributed. Place dough in bag and coat it with the oil. Close bag well and let it rise for 2 hours or until double in volume. (You can also put the dough in the fridge for a number of hours, and bring to room temperature before using.)

Gently whisk together the eggs and oil in a bowl. Add salt and pepper to taste. Prepare 5 small bowls, placing the parsley, dill, pecans, paprika, and minced garlic each in a separate bowl.

Spray a tube pan well with cooking spray. Divide the dough into 4 equal parts. Divide each part into at least 6 pieces. Roll each piece into a ball and then dip in the egg mixture, then in the spice or herb of your choice. (Keep in mind that the more you coat the balls, the spicier the bread will be.) Place in the pan, alternating different spices/herbs so the bread will be colorful when done. Continue in this pattern, filling up the tube pan approximately halfway.

Place the filled tube pan in a garbage bag and close tightly. Let rise for 45 minutes. After 30 minutes, preheat oven to 375°F (190°C). Bake for 30 minutes, or until done.

Note: I used white spelt flour in this recipe. It gave the lightest, airiest texture to the bread. You can use any flour you wish. You can also personalize this recipe by using herbs and spices of your choice.

Tip: Prepare a large bowl with water and a few paper towels nearby to keep your hands clean in between dipping the dough balls.

(Originally featured in Family Table, Issue 730)