Saffron-Rosemary Challah
By Sarah EwaldPublished on January 27, 2022
Time
2 hours, plus 5 hours resting, rising, and cooling
Yield
Makes 1 loaf
Ingredients
¾ cup water, divided (¼ cup boiling, ½ cup room temperature)¼ teaspoon saffron threads, crumbled3 tablespoons bread flour, plus 2¾ cups (15⅛ ounces/429 grams)1 large egg plus 2 large yolks2 tablespoons extra-virgin olive oil 1¼ teaspoons instant or rapid-rise yeast 2 tablespoons sugar 1 tablespoon chopped fresh rosemary 1 teaspoon table salt 1 large egg beaten with 1 teaspoon water
Before You Begin
Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Combine ¼ cup boiling water and saffron in small bowl and let steep for 15 minutes. Meanwhile, whisk 3 tablespoons flour and remaining ½ cup room-temperature water in bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds.
- In bowl of stand mixer, whisk egg and yolks, oil, flour paste, and saffron mixture until well combined. Add yeast and remaining 2¾ cups flour. Using dough hook on low speed, mix until all flour is moistened, 3 to 4 minutes. Turn off mixer, cover bowl with clean dish towel or plastic wrap, and let dough stand for 20 minutes.
- Add sugar, rosemary, and salt and mix on medium speed for 9 minutes (dough will be quite firm and dry). Transfer dough to counter and lightly spray now-empty mixer bowl with vegetable oil spray. Knead dough briefly to form ball and return it to prepared bowl. Cover bowl tightly with greased plastic and let dough rise until about doubled in size, about 1½ hours.
- Line rimmed baking sheet with parchment paper and set inside second rimmed baking sheet. Transfer dough to counter and press into 6-inch square, expelling as much air as possible. Divide dough into 2 pieces, one roughly half size of other. Small piece will weigh about 9 ounces (255 grams) and larger piece about 18 ounces (510 grams). Divide each piece into thirds and cover loosely with greased plastic.
- Working with 1 piece of dough at a time (keep remaining pieces covered), stretch and roll dough pieces into 16-inch ropes (3 ropes will be much thicker).
- Arrange 3 thicker ropes side by side, perpendicular to counter edge, and pinch far ends together. Braid ropes into 10-inch length and pinch remaining ends together. Transfer loaf to prepared sheet and brush top with egg wash (reserve remaining egg wash). Repeat braiding remaining ropes into second 10-inch length and place on top of larger loaf. Loosely cover loaf with plastic and let rise in warm place until loaf is puffy and increases in size by a third, 45 minutes to 1 hour.
- Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Brush loaf with remaining egg wash. Bake until loaf is deep golden brown and registers at least 195 degrees, 35 to 40 minutes. Let cool on sheets for 20 minutes. Transfer loaf to wire rack and let cool completely before serving, about 2 hours.
Time
2 hours, plus 5 hours resting, rising, and coolingYield
Makes 1 loafIngredients
¾ cup water, divided (¼ cup boiling, ½ cup room temperature)
¼ teaspoon saffron threads, crumbled
3 tablespoons bread flour, plus 2¾ cups (15⅛ ounces/429 grams)
1 large egg plus 2 large yolks
2 tablespoons extra-virgin olive oil
1¼ teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
1 teaspoon table salt
1 large egg beaten with 1 teaspoon water
Test Kitchen Techniques
Ingredients
¾ cup water, divided (¼ cup boiling, ½ cup room temperature)
¼ teaspoon saffron threads, crumbled
3 tablespoons bread flour, plus 2¾ cups (15⅛ ounces/429 grams)
1 large egg plus 2 large yolks
2 tablespoons extra-virgin olive oil
1¼ teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
1 teaspoon table salt
1 large egg beaten with 1 teaspoon water
Test Kitchen Techniques
Ingredients
¾ cup water, divided (¼ cup boiling, ½ cup room temperature)
¼ teaspoon saffron threads, crumbled
3 tablespoons bread flour, plus 2¾ cups (15⅛ ounces/429 grams)
1 large egg plus 2 large yolks
2 tablespoons extra-virgin olive oil
1¼ teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
1 teaspoon table salt
1 large egg beaten with 1 teaspoon water
Test Kitchen Techniques
Why This Recipe Works
While slightly sweet versions of challah may be more common, this savory spin uses an aromatic and colorful combination of floral saffron and woodsy rosemary. Steeping the saffron threads in boiling water releases the full potential of this spice's water-soluble flavor compounds. A small amount of sugar helps create a nicely browned exterior and a tender interior texture; plus, it complements the complex flavors of the saffron and rosemary (without making the bread sweet). As with the Furikake Japanese Milk Bread, you'll use the dough-mixing technique called tangzhong, starting with a simple cooked water-flour paste to create a moist but not sticky dough. To streamline the braiding process, you'll make two three-strand braids—one large and one small—and place the small one on top of the large one. Brushing the loaf with egg wash before baking produces an evenly brown, glossy crust—the crowning touch to this gorgeous challah.
Before You Begin
Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.
Instructions
- Combine ¼ cup boiling water and saffron in small bowl and let steep for 15 minutes. Meanwhile, whisk 3 tablespoons flour and remaining ½ cup room-temperature water in bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds.
- In bowl of stand mixer, whisk egg and yolks, oil, flour paste, and saffron mixture until well combined. Add yeast and remaining 2¾ cups flour. Using dough hook on low speed, mix until all flour is moistened, 3 to 4 minutes. Turn off mixer, cover bowl with clean dish towel or plastic wrap, and let dough stand for 20 minutes.
- Add sugar, rosemary, and salt and mix on medium speed for 9 minutes (dough will be quite firm and dry). Transfer dough to counter and lightly spray now-empty mixer bowl with vegetable oil spray. Knead dough briefly to form ball and return it to prepared bowl. Cover bowl tightly with greased plastic and let dough rise until about doubled in size, about 1½ hours.
- Line rimmed baking sheet with parchment paper and set inside second rimmed baking sheet. Transfer dough to counter and press into 6-inch square, expelling as much air as possible. Divide dough into 2 pieces, one roughly half size of other. Small piece will weigh about 9 ounces (255 grams) and larger piece about 18 ounces (510 grams). Divide each piece into thirds and cover loosely with greased plastic.
- Working with 1 piece of dough at a time (keep remaining pieces covered), stretch and roll dough pieces into 16-inch ropes (3 ropes will be much thicker).
- Arrange 3 thicker ropes side by side, perpendicular to counter edge, and pinch far ends together. Braid ropes into 10-inch length and pinch remaining ends together. Transfer loaf to prepared sheet and brush top with egg wash (reserve remaining egg wash). Repeat braiding remaining ropes into second 10-inch length and place on top of larger loaf. Loosely cover loaf with plastic and let rise in warm place until loaf is puffy and increases in size by a third, 45 minutes to 1 hour.
- Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Brush loaf with remaining egg wash. Bake until loaf is deep golden brown and registers at least 195 degrees, 35 to 40 minutes. Let cool on sheets for 20 minutes. Transfer loaf to wire rack and let cool completely before serving, about 2 hours.
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