Saffronchallah Recipes

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SAFFRON CHALLAH



Saffron Challah image

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

Provided by DrGaellon

Categories     Yeast Breads

Time 6h

Yield 3 loaves, 32 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 131.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 43.4, Sodium 225.3, Carbohydrate 21.2, Fiber 0.8, Sugar 1.7, Protein 3.6

CHALLAH BREAD (BREAD MACHINE)



Challah Bread (Bread Machine) image

From 100 Bread Machine Recipes by Vicki Smallwood. The saffron is what gives this its unique golden yellow color. This doesn't last long whenever I make this. Cooking time does NOT include dough cycle time.

Provided by CulinaryQueen

Categories     Yeast Breads

Time 35m

Yield 1 Loaf

Number Of Ingredients 10

1 pinch saffron thread
1 tablespoon water, boiling
2 eggs, beaten
3 tablespoons honey
2/3 cup hot water (100F-105F)
5 tablespoons butter, melted
1 teaspoon salt
3 1/2 cups white bread flour
1 1/2 teaspoons yeast
1 egg, beaten for brushing over

Steps:

  • In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.
  • In the meantime, place the beaten eggs, honey, hot water and melted butter in a bowl. Mix well.
  • Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine.
  • Mix the salt into the flour and add to the baking pan and spoon the yeast on top.
  • Set the program to 'DOUGH.'.
  • When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.).
  • Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.
  • Pinch the top end of each length of dough together, then weave the pieces into a braid/plait.
  • Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf.
  • Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place.
  • Preheat the oven 220C/425°F.
  • When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.
  • Bake for 20-25 minutes, or until golden brown.
  • Transfer the loaf to a wire rack and leave it to cool before serving.

Nutrition Facts : Calories 2531.4, Fat 77.1, SaturatedFat 41.8, Cholesterol 787.1, Sodium 2962.2, Carbohydrate 389.3, Fiber 13.2, Sugar 54.1, Protein 67.2

SWEET HONEY AND SAFFRON CHALLAH



Sweet Honey and Saffron Challah image

Provided by Paula Shoyer

Categories     Bread     Mixer     Bake     Hanukkah     Vegetarian     Purim     Sukkot     Rosh Hashanah/Yom Kippur     Condiment     Spice     Saffron     Kosher     Honey     Shavuot     Advance Prep Required

Yield Makes 2 large challahs

Number Of Ingredients 10

1/4 teaspoon saffron threads
1 cup hot, not boiling water
1/2 cup honey
3/4 ounce (3 envelopes) active dry yeast
4 1/2 to 5 cups bread flour, plus extra to dust work surface
1/4 cup sugar
Dash of salt
1/2 cup (1 stick) parve margarine, at room temperature, plus extra to grease pan
3 large eggs, divided
1 teaspoon canola or vegetable oil

Steps:

  • 1. Place the saffron into the cup of hot water and stir to dissolve. Pour into a large bowl. Pour in the honey and whisk until dissolved. Add the yeast and stir again. Add 1 1/2 cups of the flour and stir to mix everything together. Cover with a clean dish cloth and let sit for 30 minutes.
  • 2. Meanwhile, in another bowl or the bowl of a stand mixer, place 2 1/2 cups of the flour, the sugar, salt, and margarine. Using a whisk, an electric mixer, or the whisk attachment of a stand mixer, cut the margarine into the dry ingredients until it looks like sand and there are no big clumps of margarine.
  • 3. After the half hour, the yeast mixture should have changed: It will either look thick, have bubbles, or have increased in size. If the mixture has not changed, your yeast may be dead and you should dump that mixture and make a new one with new yeast. Beat 2 of the eggs in a small bowl. Add the eggs to the yeast mixture and mix using a wooden spoon or silicone spatula. Add the flour and margarine mixture in three parts, mixing well after each addition. With your hands or a dough hook on the stand mixer, knead the dough and add 1/4 cup of the flour. If the dough remains sticky, add another 1/4 cup of flour. Add more flour, a tablespoon at a time, until the dough is no longer sticky and feels soft when you slide your hand across it.
  • 4. Wash the bowl, dry it, and rub the oil round the bowl. Add the dough and rub the top with the oil on your hands. Cover with a dish towel and let rise 1 1/2 hours.
  • 5. Sprinkle the top of the cookie with the remaining teaspoon of sugar. Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden. Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like. If you wait until the cookie cools to cut it, you will not get nice clean edges. 5. Place the dough on a floured surface and punch it down to remove air pockets. Divide the dough into 2 or 3 balls, depending on how many challahs you will bake. Divide each ball into three pieces. Roll the three pieces into strands the same length, shorter for a fatter challah, longer for a long and narrow challah. Braid the strands. *See instructions in "Braiding Challah" below.
  • 6. Place on a greased cookie sheet. Let rise another 1 1/2 hours. Beat the remaining egg and brush the challahs with the egg.
  • 7. Preheat the oven to 350°F. Bake for 35 minutes, or until the top is browned and when you lift the challah and tap on the bottom, it sounds hollow. Remove the challahs to a wire rack to cool.

MY FAVORITE CHALLAH



My Favorite Challah image

The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.

Provided by Joan Nathan

Categories     project, side dish

Time 1h

Yield 2 challahs

Number Of Ingredients 7

1 1/2 packages active dry yeast (about 3 1/2 teaspoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
Poppy or sesame seeds for sprinkling

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  • Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  • Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  • To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  • Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  • If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  • Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

MOM'S CHALLAH



Mom's Challah image

Some of the best holiday memories come from recipes passed down through the generations. Jenn Louis's Mom's Challah, a braided yeasted bread rich in Jewish tradition, is just that. But don't let holidays like Hanukkah limit you. Challah is good to have around all the time, whether to make French toast or to eat slathered with butter.

Provided by Jenn Louis

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 9

2 teaspoons active dry yeast
1/3 cup water
1/4 cup sugar
1/4 cup orange juice
2 teaspoons kosher salt
3 tablespoons unsalted butter, melted, plus more, softened, for the bowl
3 large eggs, divided
1/4 cup golden raisins
3 cups bread flour

Steps:

  • Dough: In the bowl of a stand mixer, whisk yeast and water to fully dissolve yeast. Add sugar, orange juice, salt, melted butter, and 2 eggs, and whisk to combine. Then add raisins and flour. Attach a dough hook and mix on low speed just until the dough comes together and is not sticky. Mix an additional 2 minutes, the last 15 seconds on medium speed.
  • Turn dough onto a work surface and knead a few times to bring it together, then place in a large buttered bowl. Place plastic wrap over dough, making sure to lightly tuck the plastic around the sides of the dough. Allow dough to rise until doubled in size, about 60-90 minutes.
  • The dough is ready when you can press your finger into the dough and it holds the indentation. Gently move the dough onto your work surface in one piece. Cut the dough into thirds and, without deflating the dough too much, roll each piece into a strand about 10 inches long. Lay the strands out parallel to each other, and pinch them together at one end. Pull the rightmost strand over the center one, then the left over the new center, alternating until you have a tightly finished braid and can pinch the end together. At this point, you can wrap the braid around itself to form a "turban" and seal the ends together. If it doesn't look right, just unbraid and try again! Place challah on a parchment-lined baking tray and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour. Preheat oven to 350 degrees F.
  • Whisk the remaining egg with 2 tablespoons water in a bowl. Glaze the top and sides of the challah with this egg wash, then bake 35-45 minutes.
  • To test if the challah is fully cooked, tap on its bottom-it should sound hollow. Let cool 30 minutes. Serve. (And remember, if you're eating it fresh, tear it apart with your hands!)

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  • Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, and sugar. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4½ cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1½ more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl. The dough will be soft and a little sticky.
  • Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth side down. Roll the dough around to cover it with oil, then turn it smooth side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean, dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
  • Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth side up and roll it into a cylinder. Roll the dough in a rope 17 inches long and lay it, seam side down, on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
  • To braid the dough, pile one end of the ropes on top of each other and pinch them together and fold under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you’ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean, dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.


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