Saffron Challah 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

SWEDISH SAFFRON BREAD



Swedish Saffron Bread image

On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced.

Provided by Recipe Baroness

Categories     Yeast Breads

Time 3m

Yield 1 loaf

Number Of Ingredients 10

1 teaspoon saffron thread
1/2 cup golden raisin
2 (1/4 ounce) packages active dry yeast
1/2 cup milk
1/3 cup sugar
4 cups flour
1/2 teaspoon salt
1/4 lb unsalted butter, at room temperature
1 egg, beaten with
1/4 cup milk

Steps:

  • Set the oven at 250°F.
  • Put the saffron in a cup and put it in the oven.
  • After 5 minutes, pour 1/4 cup of very hot water over it.
  • Let it steep for 20 minutes while you get on with the rest of the preparation.
  • Put the raisins in a bowl and cover with hot water.
  • Set aside.
  • Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
  • Combine the flour, remaining sugar, and salt in a large mixing bowl.
  • Mix in the yeast mixture and then the butter.
  • When everything is thoroughly combined, add the saffron mixture.
  • Drain the raisins and add them.
  • Mix and knead thoroughly until the dough is soft but not sticky.
  • Roll it into a ball and put it in a greased bowl.
  • Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
  • Knock the dough down by thumping it firmly several times.
  • Knead it for 2 or 3 minutes.
  • To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
  • Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
  • Tuck the ends underneath.
  • Place on a greased baking sheet and cover with plastic wrap.
  • Let rise in a draft-free spot for about an hour or until doubled in bulk.
  • During the last 10 minutes of rising time, set the oven at 400°F
  • Brush the bread with the egg wash.
  • Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

Nutrition Facts : Calories 3345.1, Fat 109.7, SaturatedFat 65, Cholesterol 481.1, Sodium 1361.7, Carbohydrate 520.6, Fiber 19.4, Sugar 111.3, Protein 72.9

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.

SWEET AND SAFFRON CHALLAH RECIPE - (4.4/5)



Sweet and Saffron challah Recipe - (4.4/5) image

Provided by shruthishetty

Number Of Ingredients 13

Dry yeast 21/4 tsps.
Warm water 1 cup (100 degrees Fahrenheit)
Honey 3 tbsp.
Saffron crushed pinch
Butter 4 tbsps. Melted and cooled
Salt 1tsps.
Egg 1
Bread flour 3 cups divided
Oil spray
Cornmeal 1tsps
Water 1tsps.
Egg yolk 1, slightly beaten
Poppy seeds 1tsps

Steps:

  • •Dissolve yeast in cup warm water in a large bowl, stir in honey and saffron strands. Let stand 5 minutes. Add melted butter, salt and egg, stir well with a whisk. •Add 2 3/4 cups of flour to your yeast mixture, and stir until a soft dough forms. Cover and let it stand for 15 minutes. •Turn dough on to a lightly floured surface. Knead until soft and elastic (about 8 minutes) add enough of remaining flour about ¼ cup, 1 tablespoon at a time. •Place dough in a large bowl sprayed with cooking oil, turned to coat top. Cover and let it rise in a draft free place for 40 minutes or double in size.( gently press 2 fingers into the dough. If the indentation remains, the dough has risen enough.) •Punch down the dough. shape dough into a ball, return to the bowl, cover and let rise for 40 minutes or until double in size. Punch dough down, cover and let it rest for 15 minutes. •Divide dough into 3 equal portions, on a lightly floured surface; roll each portion into a 25-inch rope with slightly tapered ends. Place rope lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapped ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise for 20 minutes or until double in size. •Preheat oven to 375 degrees •Combine 1tsps of water and egg yolk, stirring with a fork until blended. Uncover dough, and gently brush with egg yolk mixture. Sprinkle evenly with poppy seeds. Bake at 375 degrees for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack. Enjoy :)

CHERNOWITZER CHALLAH



Chernowitzer Challah image

Provided by Maggie Glezer

Categories     Bread     Egg     Bake     Sukkot     Rosh Hashanah/Yom Kippur

Yield Makes two 1-pound (450-gram) challahs, one 1 1/2-pound (680-gram)

Number Of Ingredients 8

1 envelope (2 1/4 teaspoons/7 grams/0.3 ounce) instant yeast
About 3 3/4 cups (500 grams/17.6 ounces) bread flour
3/4 cup (170 grams/6 ounces) warm water
2 large eggs, plus 1 for glazing
1/2 cup (110 grams/3.8 ounces) vegetable oil
1 1/2 teaspoons (8 grams/0.3 ounce) table salt
1/4 cup (55 grams/1.9 ounces) granulated sugar
Poppy seeds or sesame seeds for sprinkling (optional)

Steps:

  • Mixing the yeast slurry
  • In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
  • Mixing the dough
  • Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
  • The dough should feel smooth and firm and knead easily without sticking to the work surface.
  • Fermenting the dough
  • Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
  • Shaping and proofing the dough
  • Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
  • For each portion:
  • For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
  • For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
  • If you would like to make the bird's head*, before making a long strand, pull off and shape a small round from the dough. Set the round on the spiral, using a little water to help it stick. When the dough is fully proofed, pinch out a beak shape and use your finger to push in dimples for eyes, or use raisins or currants for the eyes.
  • Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
  • Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
  • Baking the loaves
  • When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
  • *According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'" - which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.
  • CZERNOWITZER CHALLAH WITH RAISINS
  • Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified - but in this case it's especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
  • For Czernowitzer challah with raisins
  • Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast's fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
  • Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.
  • CZERNOWITZER CHALLAH WITH SAFFRON
  • Saffron turns up in some Ashkenazi challahs, infusing them with its beautiful color and fragrance. This variation is especially smashing when golden raisins are added to the dough, as described in the raisin variation. Instead of the poppy seeds or sesame seeds, sprinkle the bread with sliced almonds, if desired.
  • For Czernowitzer challah with saffron
  • To prepare the saffron and slurry, whisk together the yeast and 3/4 cup (100 grams/3.6 ounces) of the flour in a large bowl as directed. In a small sauté pan, lightly toast 2 generous pinches of saffron filaments over low heat until they curl and turn slightly darker. Slide the saffron into a mortar and pestle and grind it to a powder. Or, if you don't have a mortar and pestle, just use your fingers to crumble as fine a powder as you can manage into a small bowl. Add half the water to the saffron and mix it well with the pestle or your fingers to dissolve all the powder. Pour it into the flour and yeast. Mix the remaining water into the mortar and pestle, swish the pestle or your fingers around, and pour this into the flour mixture. Whisk the mixture together until smooth. Then let the slurry ferment and proceed as directed.

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BRAIDED SAFFRON CHALLAH BREAD | THE FRAYED APRON
braided-saffron-challah-bread-the-frayed-apron image
In a medium bowl, stir together the warm water, sugar, yeast, and saffron. Let the mixture sit for 15 minutes, until it looks frothy, an indication the yeast is active. …
From thefrayedapron.com
5/5 (1)
Category Bread
Cuisine American, Jewish
Total Time 3 hrs 40 mins
  • Mix, knead, and rise. In a medium bowl, stir together the warm water, sugar, yeast, and saffron. Let the mixture sit for 15 minutes, until it looks frothy, an indication the yeast is active. Incorporate 2 eggs, the egg yolk, melted butter, and salt into the yeast mixture, mixing well. Gradually add the flour, mixing as you go to form a soft, sticky dough. Dust a work surface with flour and transfer the dough to the prepared surface. Knead the dough for about 10 minutes, gradually adding up to 1 additional cup of flour if needed, until you have a smooth, elastic dough. Coat a medium bowl with olive oil, then set the dough inside and turn it to coat in the oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, until doubled in size.
  • Second rise. Turn and fold the dough. Re-cover the bowl and let rise for 1 hour more, again allowing the dough to double in size.
  • Preheat the oven and braid the bread. Preheat the oven to 350°F. Divide the dough into 3 equal pieces to make a braid. Roll each piece into a 2-by-20-inch rope. Pinch the ropes at the top and braid the dough, weaving the strands together to form the loaf. Line a Dutch oven with parchment paper and set the braided loaf inside, curving the loaf to fit the shape of your Dutch oven. Cover the pot with the lid and let the dough rest for 20 minutes, until doubled in size.
  • Bake the bread. Remove the lid and place the pot on the middle rack. Bake for 40 minutes, until the internal temperature of the bread is between 190°F and 205°F--the outside of the bread will be light brown and have a hollow sound when tapped. In a small bowl, whisk the remaining egg and water to create an egg wash. Brush the bread with the egg wash and bake for 5 to 10 minutes more. Let the bread cool completely before slicing. Store the loaf at room temperature, wrapped in plastic wrap or aluminum foil, for up to 2 days, or slice and freeze in sealable plastic bags for up to 1 month.


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From thejc.com


SAFFRON CHALLAH RECIPE | EAT YOUR BOOKS
Save this Saffron challah recipe and more from Bread in Half the Time: Use Your Microwave and Food Processor to Make Real Yeast Bread in 90 Minutes to your own online collection at EatYourBooks.com
From eatyourbooks.com


SUPER-RICH CHALLAH RECIPE | BAKING | THE GUARDIAN
2012-07-20 In a small bowl, combine 240ml warm water with the warm milk, saffron, yeast, sugar, honey, golden syrup and about 100g of the flour. Whisk until smooth and no yeast lumps remain. Set aside in a ...
From theguardian.com


BAREFOOT CONTESSA | HOMEMADE CHALLAH | RECIPES
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.
From barefootcontessa.com


CHALLAH - JO COOKS
2021-12-18 Instructions. In a small bowl, add the warm water, 1/4 cup of the flour and the yeast, whisk all together well and let it sit and proof for about 10 minutes until the mixture starts growing and bubbling. In the mixing bowl of a mixer, add the …
From jocooks.com


WE TESTED 4 CLASSIC CHALLAH RECIPES. HERE'S HOW THEY COMPARED.
2019-12-13 Credit: Joe Lingeman. 1. The Classic, Cake-Like Challah: Molly Yeh’s Challah. Molly’s recipe follows a classic challah-making method, and the result is a traditional loaf. She uses all-purpose flour, which may be part of the reason that the loaves seemed more cake-like than bread-like.
From thekitchn.com


RECIPES > BAKED GOODS > HOW TO MAKE CHALLAH WITH SAFFRON
How To make Challah with Saffron. x. 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 …
From mobirecipe.com


CLASSIC CHALLAH | KING ARTHUR BAKING
To make the dough: Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
From kingarthurbaking.com


SAFFRON CHALLAH | FOOD, CHALLAH, HOMEMADE BREAD
Mar 12, 2015 - Baking bread has always been my first love and I would often bake a loaf or two when good quality bread was difficult to find. But now with so many wonderful bakeries in my area, there's no longer the need. That doesn't mean that every now and then I don't get the urge to get my hands into some dough.
From pinterest.ca


RECIPE: CHALLAH WITH SAFFRON
Challah with Saffron 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 …
From mealsteps.com


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