Ethiopian Challah (Defo Dabo)

1 tablespoon yeast
3 tablespoons sugar
3 tablespoons honey
2 tablespoons sea salt
1 1/2 teaspoons nigella seeds, plus more for sprinkling (optional)
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
Scant 1/2 cup vegetable oil
6 1/2 cups unbleached all-purpose flour, divided, plus more as needed
1 large egg (optional)

1. In the bowl of a standing mixer fitted with the dough hook, stir together the yeast, sugar, honey, salt, nigella seeds, turmeric, ground coriander, and 2 1/2 cups of warm water. Add the oil and mix well.
2. Add 6 cups of the flour and mix until a very wet, sticky dough forms. Scrape the dough into a large greased bowl, cover with plastic wrap (spray plastic wrap with oil to prevent dough from sticking) and let rest for an hour.
3. Uncover the dough, let it breathe, and, if the dough seems too sticky, stir in 1/2 cup more flour with a wooden spoon. Cover the dough with the plastic wrap and let it rest for another 40 minutes.
4. Cover a baking sheet with parchment paper and preheat the oven to 375 degrees.
5. Lightly flour a work surface and your hands. Gently punch down the dough, then scrape it onto the work surface and shape it into a round loaf. Put the loaf on the parchment-lined baking sheet. If you want, beat the egg, then brush it on top of the bread and sprinkle with additional nigella seeds. Let rest, loosely covered with the plastic wrap, for 30 minutes.
6. Bake for about 1 hour and 15 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

Yield: 1 large or 2 small challahs

Note: If you prefer to make two smaller dabos (loaves), line two 8-inch round baking pans with parchment paper, then pour half the dough into each. The baking time will be reduced to about 30 to 40 minutes.

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