SAFFRON CHALLAH
A traditional Jewish Sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great French toast, especially when a day or two old. Adapted from a recipe at Wild Yeast Blog http://bit.ly/a15Jh
Provided by DrGaellon
Categories Yeast Breads
Time 6h
Yield 3 loaves, 32 serving(s)
Number Of Ingredients 11
Steps:
- Crush the saffron in a mortar and pestle or in a bowl with the back of a spoon. Add 3/4 c boiling water, stir, and let cool to room temperature. Add 1/2 c ice water.
- Combine saffron and water with remaining dough ingredients in work bowl of a stand mixer with the dough hook in place. Stir on low until well combined, about 3 minutes; dough will be very stiff. Increase speed to medium and knead until gluten is well-developed, about 5 minutes, depending on your mixer.
- Transfer dough to an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for one hour, then punch down. Allow to rise for a second hour.
- Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel.
- For a Sabbath loaf, divide the working piece in three or six, and braid. For a High Holidays loaf, roll the dough into a long taper (36"), then coil. Alternatively, form into two tapered strands (24" each), twist together, then coil to form a rosette. See the link referenced in the head note for pictures. Form the remaining loaves.
- Place loaves on a baking sheet lined with parchment. Beat the remaining 1 egg with 1 tsp water. Brush this onto the loaves. Cover with plastic wrap and let proof at room temperature 1.5-2 hours, until the dough springs back slowly when poked.
- Meanwhile, preheat oven to 380°F When fully proofed, brush loaves with a second coating of egg wash and place in preheated oven for about 30 minutes, until crust is dark, shiny brown. Cool on a wire rack.
Nutrition Facts : Calories 131.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 43.4, Sodium 225.3, Carbohydrate 21.2, Fiber 0.8, Sugar 1.7, Protein 3.6
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Maya Nasr
[email protected]I can't wait to make this challah again.
gladis duran
[email protected]This challah is a winner!
DAIN_DAH_BEAST12
[email protected]I'm so glad I found this recipe. It's the best challah I've ever had.
Qamar Bhalli
[email protected]This is my new go-to challah recipe. It's so easy to make and it always comes out perfect.
Thabiso Shadrik
[email protected]I would definitely recommend this recipe to anyone who loves challah.
Mx Mission
[email protected]The saffron challah was a hit at my holiday party. Everyone loved it!
Raja Faizan
[email protected]I'm new to baking, and this recipe was easy to follow and understand.
Joseph Brooks
[email protected]This challah is perfect for a special occasion, but it's also great for everyday eating.
Deep Alone
[email protected]I'm not usually a fan of saffron, but it was subtle and delicious in this challah.
Haleluya Fekadu
[email protected]I've tried many challah recipes, and this one is by far the best. It's easy to follow and the results are amazing.
Sirajo Aliyu Muhammad
[email protected]This challah is a keeper.
Remceza Tulalian
[email protected]5 stars!
Armeena Ramzan
[email protected]I was a little hesitant to try this recipe because I'm not a baker, but it turned out great! The challah was soft and fluffy.
Natalia Allenia
[email protected]I've made this challah twice now, and it's always a hit. It's the perfect bread for sandwiches, toast, or just eating plain.
Afendi Adem
[email protected]This challah was a little more work than I expected, but it was worth it. It's the most delicious challah I've ever had.
Olalekan Seleem
[email protected]A little saffron makes a big impact in this challah. It's a great recipe for a special occasion.
Rusindo
[email protected]I just wanted to say that this recipe is amazing! I've been baking for years, and this is the best challah I've ever made.
Thomas Reiman
[email protected]Thank you for sharing this recipe. The challah was a hit with my friends at brunch.
Amira Ines
[email protected]I'll definitely be making this again. My family loved it!
Patricia Emimien
[email protected]This challah turned out absolutely beautiful. It was the perfect centerpiece for my holiday table, and the saffron gave it a lovely golden color.