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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Heryobami Opeyemi
[email protected]This challah is so good, I could eat it every day!
Elly Meyer
[email protected]I'm not a baker, but this recipe was easy to follow and the bread turned out delicious.
Imeia Reid
[email protected]The saffron challah was a beautiful addition to my Thanksgiving table. It was a hit with my guests.
Matthew S
[email protected]This recipe is too complicated. I prefer a simpler challah recipe.
Tanya Loots
[email protected]I'm allergic to saffron, so I substituted turmeric instead. The bread still turned out great!
Ayoub Boukioud
[email protected]This is the best challah recipe I've ever tried. The saffron gives it a unique and delicious flavor.
Cameron Mcclease
[email protected]I made this challah for Rosh Hashanah and it was a hit! Everyone loved it.
Thokozane Alex
[email protected]Wow! This challah is amazing! Thanks for sharing the recipe.
Oluwasegun Oni
[email protected]This recipe is a fail. The bread was dense and gummy.
Carelle Alam
[email protected]The bread was a bit dry for my taste, but the flavor was good. I think I might add a little more butter or oil to the dough next time.
M7GXZ 47
[email protected]This was my first time making challah, and it turned out great! The instructions were easy to follow, and the bread was beautiful and delicious. I will definitely be making this again for special occasions.
Uguumur Purevsuren
[email protected]I'm not a huge fan of saffron, but I decided to give this recipe a try anyway. I'm glad I did because the bread was delicious! The saffron flavor was not overpowering at all, and it added a nice complexity to the bread.
Logan Dumont
[email protected]This saffron challah recipe is a keeper! The bread turned out so soft and fluffy, with the perfect amount of sweetness. The saffron added a beautiful golden color and a subtle floral flavor. I will definitely be making this again.