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Challah With Saffron from the Recipes EU Collection

 


Challah With Saffron Recipe

...brought to you by Recipes EU





Challah With Saffron
2 Packages dry yeast
5 cup Bread or all-purpose flour
2 tbsp Sugar
2 tsp Salt
1/3 cup Butter or margarine,
-room temperature
1 cup Hot water (120-130 )
1 pinch Saffron
3 Eggs
1 Egg white
1 Egg yolk beaten, mixed with
2 tbsp Sugar, and
1 tsp Cold water
1 tsp Poppy seeds
1 large Baking sheet, greased


In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt,
and butter or margarine. Gradually add the hot water and beat
forcefully by hand or at medium speed using the mixer flat beater,
for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs
and egg white (reserving the yolk). The batter will be thick. Beat at
high speed for 2 minutes. Continue to add flour with a wooden spoon
or change to a dough hook in the mixer. Add about 3 additional cups
of flour, one at a time, until the rough mass is no longer sticky. If
it continues to be moist, add small amounts of flour until the dough
cleans the sides of the bowl.

Turn the dough onto a floured surface and knead until it is smooth and
elastic, about 10 minutes.

Place the dough in a greased bowl and cover tightly with plastic wrap
and set aside until it has doubled in bulk, about 1 hour.

Remove plastic wrap, punch the dough down and knead out the bubbles.
Divide the dough in half. To braid, divide each half into three equal
pieces. Under your palms roll each into a 12" length. Lay the rolls
parallel to each other. Start the braid in the middle and work to one
end. Pinch the end securely together. Turn around and complete the
other end. Repeat with the other dough half. Carefully brush the
braids with the egg glaze. Sprinkle liberally with poppy seeds. Don't
cover the braids for the second rise. They will double in bulk in
about an hour. Preheat oven to 400 before baking. Bake until the
braids are shiny brown, 30 to 40 minutes, and test done when a
toothpick inserted in the center comes out dry and clean. Carefully
remove the bread from the baking sheet and cool on wire racks. A long
braided loaf fresh from the oven is fragile and should be moved with
care (and a spatula under it's bottom). Do not cut until it has
cooled and firmed a bit.

Posted By saul.esformes@swcbbs.com (SAUL ESFORMES) On
rec.food.recipes or rec.food.cooking
 


This Challah With Saffron Recipe brought to you from the Recipes.eu.com recipe collection

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A few tips on healthy eating

If you enjoy eating, but want to get in shape and also make improvements in your overall wellbeing, then, without doubt, you ought to decide on a meticulously planned sensible meal plan. At best, this needs to include five standard portions of grains, cereals and vegetables each day and also embrace the right proportion of carbohydrate, fat, and proteins.

When devising a weight loss program, the most important step is to try to decrease consumption of fat, salt and refined carbohydrates.

When starting a weight loss program, people most certainly direct your attention to retail store and big brand foods known as 'low fat'. To do this is most certainly a mistake, as a food might be very low in fats, but still high in carbohydrates.

One useful tip is to drink plenty of water. At times in the course of a hectic morning, you fancy that you want food but in fact you may simply need a refreshing glass of water or squash. The sensations of hunger and thirst are similar, but one leads to a fat tummy and the alternative doesn't.

As an alternative to focusing on which foods that you should ban from your meal plan, direct your attention to the good foods that you should introduce to your diet. If you manage to introduce some nutritious grains, fruit and vegetables into your weight loss program, you'll find that stop feeling hungry and have a much lower probability of being seduced by those unhealthy mid-afternoon potato chips.


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Challah With Saffron - a delicious recipe from Recipes.eu.com