Saffron Shabbos Challah
Sweet Shabbos is here and the Challah is awesome. This Shabbos is also T’B Shevat and a celebration. I was tempted to put dates in this, but I didn’t! The Saffron proved beneficial to the flavor and color. A bit expensive, that is Saffron, but the best for Shabbos. This recipe comes from the “Spice and Spirit Cookbook”. Thank you ladies for the grand cookbook. If you are Jewish and love to cook, by all means get the cookbook.
2 ounces of yeast
1 1/4 cups of warm water
1 tab salt
1/2 cup of sugar
1/4 cup of oil
4 eggs beaten
9 cups of flour
Dissolve yeast in water for 10 minutes. Add salt sugar oil and eggs. Mix Add 3 cups of flour at a time. Make sure all flour is in. Knead the dough til smooth. Place in a large greased bowl and let it rise til doubled. Punch down and divide. Make your strands in equal parts and start braiding. At this point glaze your bread with egg wash and sprinkle with poppy seeds or what you want to use. Pecans are nice too. Let it rise again til doubled and then bake at 350 for 20 to 30 minutes. Keep your eye on it that it does not get too brown.
If you choose to use saffron in your bread. Take 1/2 tsp of real saffron and toast lightly in skillet. Take out and smash to a fine powder. Add to a small amount of water, and put this into the bread mixture while all ingredients are being added. wonderful flavor and color.
