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Nutrition Facts
Serving Size 1 (45g) Recipe makes 32 servings
Calories 131
Calories from Fat 30		(23%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 225mg		9%
Potassium 41mg		1%
Total Carbohydrate 21.2g		7%
	Dietary Fiber 0.8g	3%
	Sugars 1.7g
Protein 3.6g		7%
detailed view... how is this calculated?

Saffron Challah

Recipe #391091 | 6 hours | 5½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Sep 21, 2009

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

SERVES 32 , 3 loaves (change servings and units)

Ingredients

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

Directions

1
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.
2
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.
3
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.
4
Lightly flour the counter and turn out the dough. Divide dough into three equal pieces; cover the unworked pieces with a damp towel.
5
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.
6
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.
7
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.