This is THE BEST challah recipe! I’ve made it many times, and it always comes out perfectly. The bread is really soft. It is sweet, but not too sweet. And the honey adds a wonderful fragrance to the loaves.
It also multiplies beautifully if you need more than one challah.
One thing though – don’t attempt to make it without the saffron. I did that once and the challah was really bland. I know that saffron is expensive, but just a little bit goes a really long way, and it is worth the splurge.
Let me also add that your house will smell fantastic for hours after they are baked!!
Dash of saffron threads, crushed
1 teaspoon salt
1 teaspoon cornmeal
1 teaspoon water
1/4 teaspoon poppy seeds
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.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 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.
Preheat oven to 375°.
157 Calories, 4.1g Fat, 5g Protein, 26.9g Carbohydrate, 1.7mg Iron, 202mg Sodium, 7mg, Calcium