<http://schema.org/recipeInstructions>
" In a skillet, toast the sesame, caraway, and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey, and the remaining water and mix at low speed until a very soft dough forms. Add the kosher salt, yeast mixture, and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour. Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outward, form each rope into a coil; tuck the ends under the coils. Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. Preheat the oven to 400\u00B0F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they&amp;#039;re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8098/jessamyns-sephardic-challah-recipe/?src=shelter_footer>