Recipe Index

In a small pot scald the milk; allow it to cool for 10 minutes then add the saffron and butter. In a medium bowl stir together the warm water and yeast, and allow it to rest for 10 minutes, or until the yeast becomes active and frothy, then stir in the sugar, salt and eggs. Add the saffron/milk mixture to the water-egg mixture. Stir in the flour until it is thick enough to handle. Turn the dough out onto a work surface and knead it for 5 minutes. Place the dough in a large bowl, then loosely cover it with plastic wrap and leave at room temperature for about one hour. After it has doubled in size, turn it out onto a work surface. Cut the dough into 2 loaves and divide each loaf into 3 equal pieces. Roll each piece of dough into long tapered lengths. Braid the bread, in the same way one braids hair, using 3 pieces of dough per loaf. Dust a baking sheet with cornmeal and place the braided loaves onto the pan, leaving room between loaves to allow them to rise. Allow the breads to rise in a draft free area for 20-30 minutes. Preheat an oven to 350 degrees Fahrenheit. After the loaves have risen, brush them lightly with the beaten egg and sprinkle them with the poppy seeds. Bake the breads for 20-30 minutes, or until they are dark golden brown and sound hollow when tapped. After removing the challah from the oven, allow them to cool somewhat before slicing.