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                          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 [email protected] (SAUL ESFORMES) On
 rec.food.recipes or rec.food.cooking



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