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Challah
Prep Time: 30 minutes

browse: home > cooking > shop by recipes > breakfast & brunch

 
Saffron
Saffron
0.5 grams, (Frontier) 

$9.74

QTY  


   
Sea Salt
Sea Salt
5 lb, (Frontier) 

$9.18

QTY  


   
Poppy Seed Whole Organic
Poppy Seed Whole Organic
1 lb, (Frontier) 

$9.59

QTY  


   
Active Dry Yeast
Active Dry Yeast
1 lb, (Frontier) 

$6.83

QTY  


   
Saffron
Saffron
1 grams, (Frontier) 

$14.93

QTY  


   
Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

$10.56

QTY  


   

 


Ingredients

1 package dry yeast
1/4 cup warm water
1  pinch saffron
3/4 cup hot water
1 teaspoon sea salt
1 tablespoon sugar
1 tablespoon vegetable oil
2  eggs
5 cups all-purpose flour
1/2 cup poppy seeds

Directions
In a small bowl, pour the yeast into the warm water. In a large bowl, dissolve the saffron in the hot water, then add the salt, sugar, and oil. Stir thoroughly and cool. When lukewarm, add the yeast and mix well. Beat the eggs, and set aside about 2 tablespoons for glazing the loaf later. Add the remainder to the yeast mixture. Add the flour a cup at a time to make a soft dough. Place the ball of dough on a lightly floured board and knead for about 10 minutes. Then place in a lightly oiled bowl and cover. Set the bowl aside in a warm place so that the dough may rise for about 1 hour or until it has doubled in size. Then place it on the floured board and knead for 10 minutes.

Divide the dough into six equal strands to make two loaves or into three strands for one large challah. Fasten the ends of three strips together and then braid the strands. Place on a greased cookie sheet. Cover and set in a warm place to double in volume, about 1 hour.

Brush the top of the loaf or loaves with the remaining egg mixture, sprinkle with poppy seeds, and then bake in 400 degree oven for about 1/2 hour, or until the loaf is golden brown.

Ease of preparation: Moderate

Preparation time: 30 min plus time to rise

Cook time: 30 min

Servings: 2


 
 
     
 
 
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