Saffron Challah

A traditional jewish sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great french toast, especially when a day or two old. Adapted from a recipe at wild yeast blog http://bit.ly/a15jh

Steps

Crush the saffron in a mortar and pestle or in a bowl with the back of a spoon.

Add 3 / 4 c boiling water , stir , and let cool to room temperature.

Add 1 / 2 c ice water.

Combine saffron and water with remaining dough ingredients in work bowl of a stand mixer with the dough hook in place.

Stir on low until well combined , about 3 minutes.

Dough will be very stiff.

Increase speed to medium and knead until gluten is well-developed , about 5 minutes , depending on your mixer.

Transfer dough to an oiled bowl and cover with plastic wrap.

Allow to rise at room temperature for one hour , then punch down.

Allow to rise for a second hour.

Lightly flour the counter and turn out the dough.

Divide dough into three equal pieces.

Cover the unworked pieces with a damp towel.

For a sabbath loaf , divide the working piece in three or six , and braid.

For a high holidays loaf , roll the dough into a long taper , then coil.

Alternatively , form into two tapered strands , twist together .

Ingredients

bread flour, water, instant yeast, table salt, saffron, granulated sugar, egg yolks, eggs, vegetable oil, egg