Directions: |
Directions:Soften yeast in lukewarm water. To the boiling hot water, add the saffron and let steep for 5 minutes. Add the oil, salt, and sugar, stirring until sugar is dissolved. Cool and when lukewarm, add the softened yeast. Reserve about 2 tablespoons of egg for brushing the top of the loaf later; add the remaining egg to the liquid. Pour into a mixing bowl and add 3 cups of flour. Stir and beat to a smooth batter. Set aside for 10 minutes. Add enough flour to make dough that can be handled. Turn out on a floured board and knead until smooth and elastic. Place in a greased bowl; cover. Let rise until doubled in bulk, 2 to 3 hours. Kneaded again until dough is fine-grained. Divide dough to make two loaves. Cut each portion into 3 pieces, with a small extra piece that can be braided for the top of the loaf. Roll each of the 3 pieces into long strips; fasten ends together. Braid into a twisted loaf. Divide the small piece of dough into 3 pieces and roll into small ropes. Braid the small ropes. Place the small braid on top of the larger braid. Prepare the second loaf in the same manner. Place loaves on a greased baking sheet. Cover; let rise until doubled in bulk. Add a spoonful of cold water to the reserved egg, then brush the surface of both loaves. Sprinkle with poppy seeds. Bake at 400°F for 15 minutes. Reduce heat to 350°F and bake for an additional 45 minutes. |
This recipe for Challah is from