*  Exported from  MasterCook  *
 
                            CHALLAH WITH SAFFRON
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Packages dry yeast
    5       c            Bread or all-purpose flour
    2       tb           Sugar
    2       ts           Salt
      1/3   c            Butter or margarine,
                         -room temperature
    1       c            Hot water (120-130 )
    1       pn           Saffron
    3                    Eggs
    1                    Egg white
    1                    Egg yolk beaten, mixed with
    2       tb           Sugar, and
    1       t            Cold water
    1       t            Poppy seeds
    1       lg           Baking sheet, greased
 
   In a large mixing bowl combine the yeast, 2 cups
   flour, sugar, salt, and butter or margarine. Gradually
   add the hot water and beat forcefully by hand or at
   medium speed using the mixer flat beater, for 2
   minutes. Scrape the bowl occasionally.  Add the
   saffron, eggs and egg white (reserving the yolk). The
   batter will be thick. Beat at high speed for 2
   minutes. Continue to add flour with a wooden spoon or
   change to a dough hook in the mixer. Add about 3
   additional cups of flour, one at a time, until the
   rough mass is no longer sticky. If it continues to be
   moist, add small amounts of flour until the dough
   cleans the sides of the bowl.
   
   Turn the dough onto a floured surface and knead until
   it is smooth and elastic, about 10 minutes.
   
   Place the dough in a greased bowl and cover tightly
   with plastic wrap and set aside until it has doubled
   in bulk, about 1 hour.
   
   Remove plastic wrap, punch the dough down and knead
   out the bubbles. Divide the dough in half. To braid,
   divide each half into three equal pieces. Under your
   palms roll each into a 12 length. Lay the rolls
   parallel to each other. Start the braid in the middle
   and work to one end. Pinch the end securely together.
   Turn around and complete the other end. Repeat with
   the other dough half. Carefully brush the braids with
   the egg glaze. Sprinkle liberally with poppy seeds.
   Don't cover the braids for the second rise. They will
   double in bulk in about an hour. Preheat oven to 400
   before baking. Bake until the braids are shiny brown,
   30 to 40 minutes, and test done when a toothpick
   inserted in the center comes out dry and clean.
   Carefully remove the bread from the baking sheet and
   cool on wire racks. A long braided loaf fresh from the
   oven is fragile and should be moved with care (and a
   spatula under it’s bottom). Do not cut until it has
   cooled and firmed a bit.
   
   Posted By saul.esformes@swcbbs.com (SAUL ESFORMES) On
   rec.food.recipes or rec.food.cooking
  
 
 
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