Ingredients: |
Ingredients: 1 1/2 c. water, warm (about 101⁰ )
1/2 c. saffron water, warm
1 1/2 T. active dry yeast
Pinch of sugar
8-81/2 c. all-purpose flour
1 T. kosher salt
4 large eggs
1/2 c. honey (slightly warm)
2/3 c. canola oil
1 egg, beaten with 1 T. water for glaze
2 T. poppy seeds (or everything bagel spices)
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Directions: |
Directions:Pour 1/2 cup of the warm plain water in a small bowl. Sprinkle yeast and sugar over the top. Stir to dissolve and let it stand at room temperature until it gets foamy, about 10 minutes.
In a large mixer bowl, with beater blade, place 1 1/2 cups of the flour and the salt. Add the eggs, honey, oil, saffron water and the remaining 1cup of water. Mix on low speed. Beat until smooth about 1 minute. Add the yeast mixture and mix for 1 minute on low speed. Add the remaining flour, 1/2 cup at a time, until a soft shaggy dough forms. If you haven't put the dough hook on, do so now, pushing dough down as needed. Your machine may not handle this and you may have to finish kneading by hand. Mix for no more than 5 minutes by machine, Knead until dough is firm and springy. About 1 minute by machine, 5-7 minutes by hand.
Place the dough ball in a greased deep container, turning to cover the entire ball with grease. Cover loosely with plastic wrapping and let dough rise to double in bulk. About 2 hours. Do not allow the dough to rise more than double. Gently deflate the dough by inserting your fist into the center, re-cover and let the dough rise again and double in bulk, about 1 1/2 - 2 hours. In a pinch the second rise can be skipped, but the flavor is much nicer if you can give it the time.
Turn the dough out on a floured counter. Without working it further, divide it into 6 equal portions for one larger loaf or 12 equal portions to make two loaves. Roll out in ropes about 14 to 16 inches long, tapering ends. Braid challah.* Using a pastry brush, brush the top with some of the egg mixture. Refrigerate the extra egg mixture. Cover loosely with plastic and let rise for about 45 minutes.
Preheat oven to 350º. Brush the loaves again, and sprinkle with topping. Bake at 350 º until golden brown, about 45 minutes. Cool completely before slicing. |
This recipe for Challah I:My Classic Challah is from