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
How To make Challah with Saffron's Videos
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.
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This challah recipe has been a hit every time I bring it to a sabbath dinner, my friends and family can devour this in minutes and now I am sharing you my secret in making the perfect challah bread recipe all from scratch. Hope you guys enjoy and please like and subscribe to my channel for more appetizing videos.
Ingredients for 1 loaf of Challah
-1 package dry yeast (2 1/4 tsp)
-1 cup warm water (100-110F)
-4-6tbsp of coconut nectar
-pinch of saffron threads
-3tbs. butter, melted and cooled
-1tsp of salt
-1 large egg
-4 cups of bread flour
-cooking spray (or you can use olive oil or butter to grease the bowl)
-1tsp water
-1 large egg yolk,(slightly beaten)
-1-2tbsp of Everything but Bagel Seasoning from Trader joe's
How to Make it!
Step 1:
Dissolve yeast in 1 cup warm water in a large bowl,
stir in coconut nectar and add the saffron threads.
Let it stand for 5 minutes.
Add melted butter, 1tsp salt and egg;
stir with a whisk
Step 2:
Lightly spoon flour into dry measuring cups
make sure to level the flour with a straight edge utensil
add 2 3/4 cups of flour to yeast mixture,
and stir until a soft dough forms.
Cover and let it stand for 15minutes.
Step 3:
Turn your dough onto a lightly floured surface.
add enough of remaining flour 1 tbsp at a time, to prevent the dough from sticking to your hands;
Knead until your dough becomes smooth and elastic (about 8-10mins)
Step 4:
Place your dough in a large GREASED bowl,
turning the dough to make sure it's well coated with oil to keep the dough's moisture,
cover and let it rise in a warm place for about 40 minutes to an hour or until it doubled in size.
(you may gently press two fingers into the dough and if the indentation remains, that means the dough has risen enough.
Step 5:
Punch dough down to release the air, knead for a little bit to easily shape the dough into a ball.
Step 6:
Divide the dough into 4 equal parts (or 3 for an easier braid),
working with 1 portion at a time, covering the remaining dough to prevent drying.
On a lightly floured surface, roll each portion into a long ropes with slightly tapered ends.
Start braiding the ropes,
Place the braided dough on a baking sheet (make sure to put a parchment paper first to avoid the dough from sticking)
cover and let it rise again for 20 mins or until doubled in size.
Step 7:
While waiting for the dough to rise, preheat the oven to 375F
Combine 1tsp of water and large egg yolk, whisk it slightly.
Uncover the loaf and gently brush the egg yolk mixture onto the loaf.
Sprinkle a the Everything but Bagel Seasoning from Trader Joe's (the more the better!)
Bake at 375F for 25-30 mins or until the loaf sound hallow when tapped.
Cool on a wire rack
Enjoy!
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