Challah With Saffron
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Challah With Saffron
Last updated 6/12/2012 12:47:01 AM. Recipe ID 7566. Report a problem with this recipe.
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      Title: Challah with saffron
 Categories: None
      Yield: 1 Servings
      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 ts Cold water
      1 ts 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) On or

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Recipe ID 7566 (Apr 03, 2005)

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