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    You are in: Home / Recipes / Saffron Challah Recipe
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    Saffron Challah

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    5 hrs 30 mins

    30 mins

    DrGaellon's Note:

    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

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    Ingredients:

    Serves: 32

    Yield:

    loaves

    Units: US | Metric

    • 6 1/2 cups bread flour (900 grams)
    • 1 1/4 cups water (300 g, see instructions)
    • 2 3/8 teaspoons instant yeast (7.4 g, about 1 packet)
    • 1 tablespoon table salt (scant, 17 g, if using kosher salt, double it)
    • 1/8 teaspoon saffron
    • 1/4 cup granulated sugar (51g)
    • 4 egg yolks
    • 2 whole eggs
    • 5 tablespoons vegetable oil (or other neutral oil, 68g)
    • 1 egg, for egg wash
    • 1 teaspoon water, for egg wash

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on November 29, 2009

      55

      Very delicious. Thank you so much!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Saffron Challah

    Serving Size: 1 (45 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 131.1
     
    Calories from Fat 30
    23%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 43.4 mg
    14%
    Sodium 225.2 mg
    9%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.6 g
    6%
    Protein 3.6 g
    7%

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