Challah with Saffron
Submitted by horsnaround
Saffron turns this braided challah a stunning golden hue with a subtle floral warmth you won’t find in ordinary egg bread. Topped with poppy seeds and a sweet egg glaze, it’s a showpiece loaf worth every minute of kneading.
YIELD
1 loafPREP
30 minCOOK
30 minREADY
2 hrsSaffron and challah might sound unexpected, but one bake and you’ll wonder why every loaf doesn’t get this treatment.
That tiny pinch of saffron threads blooms in the warm dough, giving it an almost honeyed color and a delicate, earthy fragrance that plain challah simply can’t match.
Butter (or margarine, your call) adds richness, three eggs build structure, and a sweet egg yolk glaze finishes the braid with a lacquered shine.
Scatter poppy seeds on top and bake until the crust is shiny brown and the house smells like a holiday.
Pro Tips
- Steep the saffron in the warm water for 10 minutes before adding to the dough. This coaxes out maximum color and flavor.
- Start braiding from the center and work outward for a more even, symmetrical loaf.
- Skip the cover on the second rise. The exposed surface develops a slight skin that helps the glaze stick and the crust crisp.
- A fresh loaf is fragile. Slide a spatula underneath when moving it to the cooling rack.
Ingredients
Directions
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 inch 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.
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