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Sweet Challah




Source of Recipe


Marla


Recipe Introduction


Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance.

Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.


List of Ingredients





Sweet Challah



One package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100 to 110 degrees F)
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour (about 14 1/4 ounces), divided
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
1/4 teaspoon poppy seeds

Recipe




Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms.

Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at un-tapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375 degrees F.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375 degrees F for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 12 servings

TIPS:

Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although this bread is best eaten the day it's made, you can also bake it one day in advance.

Cool the bread completely, wrap in plastic wrap, and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.