How To make Challah with Saffron
2 Packages dry yeast
5 c Bread or all-purpose flour
2 tb Sugar
2 ts Salt
1/3 c Butter or margarine,
-room temperature 1 c Hot water (120-130 )
1 pn Saffron
3 Eggs
1 Egg white
1 Egg yolk beaten, mixed with
2 tb Sugar, and
1 t Cold water
1 t Poppy seeds
1 lg Baking sheet, greased
In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs and egg white (reserving the yolk). The batter will be thick. Beat at high speed for 2 minutes. Continue to add flour with a wooden spoon or change to a dough hook in the mixer. Add about 3 additional cups of flour, one at a time, until the rough mass is no longer sticky. If it continues to be moist, add small amounts of flour until the dough cleans the sides of the bowl. Turn the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Place the dough in a greased bowl and cover tightly with plastic wrap and set aside until it has doubled in bulk, about 1 hour. Remove plastic wrap, punch the dough down and knead out the bubbles. Divide the dough in half. To braid, divide each half into three equal pieces. Under your palms roll each into a 12" length. Lay the rolls parallel to each other. Start the braid in the middle and work to one end. Pinch the end securely together. Turn around and complete the other end. Repeat with the other dough half. Carefully brush the braids with the egg glaze. Sprinkle liberally with poppy seeds. Don't cover the braids for the second rise. They will double in bulk in about an hour. Preheat oven to 400 before baking. Bake until the braids are shiny brown, 30 to 40 minutes, and test done when a toothpick
inserted in the center comes out dry and clean. Carefully remove the bread from the baking sheet and cool on wire racks. A long braided loaf fresh from the oven is fragile and should be moved with care (and a spatula under it's bottom). Do not cut until it has cooled and firmed a bit. Posted By saul.esformes@swcbbs.com (SAUL ESFORMES) On rec.food.recipes or rec.food.cooking
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Challah Bread
Video on how to make a simple Challah bread
How to Make Challah
We're going to make a beautiful loaf of Challah, a rich and delicious bread from the Jewish tradition. It's a soft dough that's braided and glazed to have a high sheen that appeals to the eyes as well as the mouth. Working the dough for one minute with the dome is all you need to do to make this bread proof and rise high. Learn more.
Aunt Duddie Makes Challah Bread
Aunt Duddie's Challah Bread
This bread can be made from storage if you like.
Pre-heat to 375* and bake for 45 to 50 minutes
4 ½ tsp yeast dissolved in ½ cup of warm water
2 T sugar
2 tsp salt
½ stick unsalted Butter melted in ¾ Cups warm whole milk
Small pinch of saffron
¼ tsp of turmeric
4 ½ to 51/2 cups of flour
2 large eggs
1 egg yolk (plus a tablespoon of water)
Plain sesame seeds for sprinkling on top of braid.
Add all the liquids to the mixer bowl along with the yeast, salt, sugar, eggs, saffron and turmeric. Using your dough hook mix it well along with 2 cups of flour. Add one cup of flour until you get a nice soft dough. Let it rise until double, deflate, divide into 3rds, braid, let rise until double again on a parchment lined sheet pan. Brush with an egg wash of one yolk plus about a tablespoon of water and sprinkle with sesame seeds (or poppy seeds or leave plain). Bake for 45 to 50 minutes. Hopefully your braid won't look as lumpy as mine. :)
How to bake an epic Rosh Hashanah honey challah - easy recipe step by step
Please remember to send me a picture when you make this incredibly delicious challah, I would love to post a collection of challah this Rosh Hashana. How to bake epic Rosh Hashanah honey challah - easy recipe step by step
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1 tsp cinnamon
2 cups ground walnut
1 stick butter
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