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 Bread | Easy Challah Bread Recipe
Learn how to make 6 strands of braided challah bread with this easy step-by-step tutorial.
How To Make Challah Bread complete written recipe:
In this challah bread recipe video, we will make six braided challah bread in a simple way. The same challah bread dough can be used to make challah bread of any shape.
Crisp from the outside, soft and fluffy from inside. This challah bread recipe is the only recipe you will ever need. The blog post includes pro tips and instructions on how to make ahead dough, how to freeze the dough, and how to use leftover challah bread.
WHAT IS CHALLAH BREAD
Challah is a special bread of Jewish origin. Typically, challah is served at ceremonial occasions such as Shabbat, Rosh Hashanah, and major Jewish holidays (other than Passover).
Challah is an enriched yeast dough bread similar to brioche. Challah is made from eggs, flour, yeast, water, oil (usually vegetable or canola oil), and salt. It is pale yellow in color and rich in flavor. Challah sometimes contains raisins and/or saffron.
Poppy seeds, sesame seeds, anise may be added to the dough or sprinkled on top. Challah can be made without eggs, known as water Challah. The water Challah has a texture like a French baguette.
HOW TO MAKE CHALLAH BREAD
Sharing this easy and foolproof recipe to make Challah bread at home effortlessly! Follow my easy, technique for braiding the bread and make a perfect loaf of Challah!
1. PROOF THE YEAST
2. PREPARE THE DOUGH [BY HAND OR USING A STAND MIXER]
3. PROOF THE DOUGH [TRADITIONAL OR USING INSTANT POT]
4. BRAID THE CHALLAH BREAD
5. LET THE CHALLAH RISE
6. BAKE THE CHALLAH BREAD
Printable Full Recipe:
Hope you enjoy making Challah braid at home with this easy recipe.
Happy Baking!
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How to Make Lussekatter I Amazing Swedish Saffron Buns
Lussekatter are traditional Swedish Christmas buns usually made on 13th of December for St. Lucia day. Enriched with butter and sugar, and flavoured with saffron, they have a unique taste and extremely soft texture. Their shape is meant to resemble a cat’s tail or a sleeping cat. However, they can be made into many other shapes.
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Principles of Baking
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SAFFRON AND OLIVE OIL CHALLAH
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