Sweet and Saffron challah

By shruthishetty

Ingredients

• Dry yeast 21/4 tsps.
• Warm water 1 cup (100 degrees Fahrenheit)
• Honey 3 tbsp.
• Saffron crushed pinch
• Butter 4 tbsps. Melted and cooled
• Salt 1tsps.
• Egg 1
• Bread flour 3 cups divided
• Oil spray
• Cornmeal 1tsps
• Water 1tsps.
• Egg yolk 1, slightly beaten
• Poppy seeds 1tsps

Details

Adapted from paranoidcook.com

Preparation

Step 1

•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 :)