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
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Braided Challah with Saffron
A four strand Braided Challah Bread with Saffron.
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Making Challah for Shabbat (Jewish sweet bread)
The recipe I used is here:
How to make round Challah (Jewish braided bread)
Full recipe at
Everybody loves sourdough, but #challah is my #1 favorite bread. A little sweet, doughy, chewy and rich, as a kid I only got to eat it on special occasions, but now that I'm a bar mitzvah I can bake it whenever I damn well please. You might be asking: Why is my challah dry? How do I make it more flavorful? Watch and learn!
This video also shows you how to #braid challah as a round loaf, more typically used during the #Jewish new year Rosh Hashanah holiday (how timely!), rather than the straight braid of challah for #Shabbat. But hey, it looks beautiful any time of year!
Ingredients:
Saffron
Active Dry Yeast
Sugar
Honey
Walnut Oil
All-Purpose Flour
Spelt Flour
Poppy Seeds
Kosher Salt
Water
Chapters:
0:00 Intro
1:33 Ingredients
2:00 Wet
3:14 Dry
3:50 Kneading
4:53 Proofing
5:50 Logging
7:27 Braiding
8:49 Egg Washing
10:00 Baking
11:05 Tasting
11:55 Credits
12:10 Gag Reel/Motzi
How to make Jewish Challah Bread
Created on January 18, 2012 using FlipShare.
Best CHALLAH Bread Ever
Best CHALLAH bread Ever:
Ingredients:
1 1/2 tbsp active dry yeast
1 tbsp plus 1/2 cup sugar
1/2 cup vegetable oil
5 large eggs
1 tbsp salt
8 to 8 1/2 cups of flour
Poppy seeds to sprinkle
Method:
In a large bowl, dissolve yeast, and 1 tbsp sugar in 1 3/4 cups of lukewarm water. Make sure it’s not too hot.
Let the mixture sit for about 10 minutes until bubbly.
Whisk oil into yeast and then beat 4 eggs, one at the time, with the remaining sugar and salt. Graduallly add flour. When the dough holds together it is ready for kneading.
Kneed until smooth, cover with plastic wrap and let it rise in a warm place for 1 hour. Punch down the dough and let it rise for another 30 min.
Braid the challah and let it rest in the fridge until the next morning to bake.
Brush challah with the remaining egg.
Method:
Remove the bread from the fridge and let it come to room temperature
Bake at 375 degrees from 30 to 40 min
SAFFRON AND OLIVE OIL CHALLAH | How to Make Recipes | Easy Way To Learn Recipe
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