FAMOUS CHALLAH
Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!
Provided by Tante B
Categories Yeast Breads
Time 3h35m
Yield 2 Challahs, 2 serving(s)
Number Of Ingredients 10
Steps:
- First measure out all your ingredients.
- Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
- I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
- After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
- Mix well (I use the bread hook).
- Add egg (already beaten) & oil.
- Slowly start mixing in most of the remaining 3 1/2 cups of flour.
- The dough will become quite thick.
- When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
- Add only enough additional flour to make dough manageable.
- Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
- Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
- Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
- Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
- After the 2 hours, turn your dough onto your working surface.
- Now comes the forming part.
- For Shabbos I always make a 2 level braided challah which looks great & is really easy.
- Prepare your baking sheet lining it with parchment paper.
- Preheat oven to 375°F.
- First, take a large knife & cut the dough in half.
- Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
- Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
- Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
- Place on baking sheet.
- Repeat the same for other half.
- Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
- Repeat same for other third.
- Now let the challah rise for 1/2 an hour.
- After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
- Almost done!
- Put in preheated oven & let bake for exactly 25 minutes!
- Turn off oven & leave Challahs in for exactly another 10 minutes!
- Remove from oven.
- Enjoy--you deserve every compliment you get!
SAFFRON CHALLAH
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
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
SWEET HONEY AND SAFFRON CHALLAH
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
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)
Provided by shruthishetty
Number Of Ingredients 13
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 :)
More about "saffronchallah recipes"
SOURDOUGH CHALLAH RECIPE – EASY CELEBRATORY JEWISH …
From foodgeek.dk
57 SHABBAT DINNER RECIPES YOU'RE GOING TO LOVE | THE …
From myjewishlearning.com
BEST CHALLAH RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
15 SHABBAT DINNER RECIPES | ALLRECIPES
From allrecipes.com
SAFFRON RECIPES | FOOD & WINE
From foodandwine.com
MOROCCAN CHALLAH WITH SAFFRON AND ALMOND - KOSHER COWBOY
From koshercowboy.com
SAFFRON AND DRIED FRUIT CHALLAH - THEGLOBALJEWISHKITCHEN.COM
From theglobaljewishkitchen.com
8 HANUKKAH FOODS EVERYONE SHOULD KNOW - SPOON UNIVERSITY
From spoonuniversity.com
HOW TO MAKE CHALLAH BREAD - RECIPE | KITCHN
From thekitchn.com
LUXURY FOODS | SAFFRONGOL
From saffrongol.ca
SAFFRON FOOD - SAFFRON ONLINE SHOP
From saffronir.com
SAFFRON ROAD - JOURNEY TO BETTER
From saffronroad.com
HOLI FOOD: 23 COLOURFUL HOLI DISHES YOU MUST TRY - BACON IS MAGIC
From baconismagic.ca
COOKING WITH SAFFRON: THE DOS AND DON’TS - SPICEOGRAPHY
From spiceography.com
29 RECIPES TO ENHANCE YOUR ROSH HASHANAH TABLE - CHABAD
From chabad.org
OUR 8 BEST SAFFRON RECIPES & HOW TO USE THREADS | RAWSPICEBAR
From rawspicebar.com
A TRADITIONAL MENU FOR HANUKKAH | ALLRECIPES
From allrecipes.com
THE CULINARY USES OF SAFFRON
From thehomesteadgarden.com
BRAIDED SAFFRON CHALLAH BREAD | THE FRAYED APRON
From thefrayedapron.com
10 SYMBOLIC FOODS FOR ROSH HASHANAH - THE SPRUCE EATS
From thespruceeats.com
SAFFRON INDIAN RESTAURANT – & BAR
From saffronkitchen.ca
SAFFRON KABAB AUTHENTIC HALAL PERSIAN FOOD – OTTAWA …
From saffronkabab.ca
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
COOKING WITH SAFFRON: WHERE IT COMES FROM AND HOW TO USE IT
From greatist.com
SAFFRON INDIAN FOODS (MAIN ST.) - FREDERICTON - SOUTH INDIAN
From saffronindianfoods.com
PREMIUM HALAL MEATS DELIVERED – SAFFRON ALLEY
From saffronalley.com
12 DELICIOUS RECIPES WITH SAFFRON YOU MUST TRY - BRIT - CO
From brit.co
MENU
HOW TO COOK WITH SAFFRON | WAYS TO INCORPORATE SAFFRON IN COOKING
From slofoodgroup.com
CHALLAH WITH SAFFRON - EPICURUS.COM RECIPES
From epicurus.com
HOW IS SAFFRON USED IN FOOD? - SLOFOODGROUP
From slofoodgroup.com
10 SARDINIAN TOP DISHES | SARDINIA UNLIMITED
From sardiniaunlimited.com
25 RECIPES FOR A MEMORABLE ROSH HASHANAH MEAL - KITCHN
From thekitchn.com
SAFFRON FOODS | DELECIOUS FOODS USING SAFFRON - ANA QAYEN
From anasaffron.com
5 TRADITIONAL HANUKKAH FOODS TO COMPLETE YOUR HANUKKAH MEAL
From webstaurantstore.com
FOODS THAT MAKE THE MOST OF SAFFRON: A BLOG ABOUT FOODS
From spicesmasala.com
TRADITIONAL SYMBOLIC HANUKKAH FOODS - THE SPRUCE EATS
From thespruceeats.com
SAFFRON RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CHALLAH - ONCE UPON A CHEF
From onceuponachef.com
CHALLAH WITH SAFFRON RECIPE | RECIPELAND
From recipeland.com
30 BEST HANUKKAH FOODS TO MAKE IN 2021 – PUREWOW
From purewow.com
SAFFLOWER VS SAFFRON, ALL YOU NEED TO KNOW - EPERSIANFOOD
From epersianfood.com
SHAVUOT RECIPES & MENU IDEAS 2022 | EPICURIOUS.COM
From epicurious.com
You'll also love