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Name: Sweet Challah
Prep time: 45 min
Cook time: 3 h 45 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Dinner
Ingredients: 1 package Dry Yeast; 1 Cup Warm water; 3 tablespoons Honey; 1 Dash Saffron Threads Crushed; 3 Tablespoons Butter Melted; 1 Teaspoon Salt; 1 Large Egg; 3 Cups Bread flour Divided into 2 3/4 and 1/4 cups; Cooking Spray & Parchment Paper; 1 teaspoon Water; 1 Egg yolk Lightly beaten; 1/4 Teaspoon Poppy seeds

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INGREDIENTS

1 package Dry Yeast
1 Cup Warm water
3 tablespoons Honey
1 Dash Saffron Threads ; Crushed
3 Tablespoons Butter ; Melted
1 Teaspoon Salt
1 Large Egg
3 Cups Bread flour ; Divided into 2 3/4 and 1/4 cups
Cooking Spray & Parchment Paper
1 teaspoon Water
1 Egg yolk ; Lightly beaten
1/4 Teaspoon Poppy seeds

Servings

INSTRUCTIONS

-Dissolve yeast in 1 cup of warm water in a large bowl; stir in honey and saffron threads.

-Let stand for 5 minutes.

-Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

-Add 2 3/4 cups of flour to yeast mixture, and stir until a soft dough forms.

-Cover and let stand for 15 minutes.

-Turn dough out onto a lightly floured surface.

-Knead until smooth and elastic (about 8 minutes)

-Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft)

-Place dough in a large bowl coated with cooking spray, turning to coat the top.

-Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes.

-Punch down dough. Shape dough into a ball; return to bowl.

-Cover and let rise an additional 40 minutes.

-Punch down dough; cover and let rest 15 minutes.

-Divide dough into 3 equal portions. Working with 1 position at a time (cover remaining dough to prevent drying)

-Working on a lightly floured surface, roll each portion into 25in ropes. Place ropes lengthwise on a large baking sheet with parchment; pinch ends together at untapped ends to seal. Braid ropes.

-Cover and let rise 20 minutes.

-Preheat oven to 375 degrees.

-Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover load and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds

-Bake at 375 for 30 minutes or until loaf sounds hollow when taped. Cool on a wire rack.

NOTES

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Sweet Challah

1 package Dry Yeast
1 Cup Warm water
3 tablespoons Honey
1 Dash Saffron Threads Crushed
3 Tablespoons Butter Melted
1 Teaspoon Salt
1 Large Egg
3 Cups Bread flour Divided into 2 3/4 and 1/4 cups
 Cooking Spray & Parchment Paper
1 teaspoon Water
1 Egg yolk Lightly beaten
1/4 Teaspoon Poppy seeds

-Dissolve yeast in 1 cup of warm water in a large bowl; stir in honey and saffron threads.
-Let stand for 5 minutes.
-Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
-Add 2 3/4 cups of flour to yeast mixture, and stir until a soft dough forms.
-Cover and let stand for 15 minutes.

-Turn dough out onto a lightly floured surface.
-Knead until smooth and elastic (about 8 minutes)
-Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft)

-Place dough in a large bowl coated with cooking spray, turning to coat the top.
-Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes.

-Punch down dough. Shape dough into a ball; return to bowl.
-Cover and let rise an additional 40 minutes.

-Punch down dough; cover and let rest 15 minutes.

-Divide dough into 3 equal portions. Working with 1 position at a time (cover remaining dough to prevent drying)
-Working on a lightly floured surface, roll each portion into 25in ropes. Place ropes lengthwise on a large baking sheet with parchment; pinch ends together at untapped ends to seal. Braid ropes.

-Cover and let rise 20 minutes.

-Preheat oven to 375 degrees.

-Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover load and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds

-Bake at 375 for 30 minutes or until loaf sounds hollow when taped. Cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 12 Servings

Calories: 236
Calories from Fat: 41 (17%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.6g
Cholesterol 42.7mg		13 %
Sodium 29.2mg		1 %
Potassium 74mg		2 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 39.2g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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