Sweet Honey and Saffron Challah

Sweet Honey and Saffron Challah: A Recipe for the Soul

The aroma of freshly baked challah is something I associate deeply with comfort and family. This particular recipe, however, holds an even more special place in my heart. It's tied to a memory, a hectic day that somehow ended with the most delicious bread. The story began with the bris of my twins, Jake and Joey.

The double circumcision was, to put it mildly, chaotic. After Jake's procedure, the mohel directed me to take him upstairs for comforting. It was a well-intentioned suggestion but resulted in my completely missing Joey's turn. As you can imagine, I was exhausted and starving.

Then, a ray of sunshine: a challah, sent by my dear friend Trudy. It wasn't just any challah. It possessed a unique sweetness from the honey, a wonderfully soft texture thanks to the margarine, and a certain magic I attribute to the saffron. It was, quite simply, the most delicious challah I’d ever tasted. And even though the rising times are a little longer than my usual recipes, they are completely worth the wait. The result is a loaf that is both beautiful and incredibly flavorful—a testament to the power of simple ingredients and a little bit of patience.

This recipe isn't just about baking; it's about creating something special, something that evokes warm memories and the comforting feeling of family. Each strand braided, each moment of rising dough, represents the love and care poured into this loaf. It’s the kind of bread that could brighten even the most challenging day. It’s the kind of bread I've baked time and time again since that chaotic bris, a constant reminder of the sweetness amidst the chaos.

The recipe below is a direct transcription of Trudy’s recipe; I’ve carefully followed it many times, and I urge you to do the same. Make it for a special occasion or simply for the joy of baking. But most importantly, make it with love. The taste will speak for itself.

Ingredients: (You will find a detailed list of the ingredients needed in the recipe section below.)

A note on the saffron: The saffron adds a wonderful depth of flavor and a subtle golden hue to the challah. Don't skip it! It's worth the small investment for the exquisite result.

The magic of the margarine: You might be surprised by the use of margarine, but believe me, it contributes to the unbelievably soft texture of the bread. I have tried using other fats, but nothing replicates the tender crumb that margarine provides in this recipe.

Braiding the challah: The braiding process is more straightforward than it may appear. The detailed instructions provide a step-by-step guide, but even if your braiding isn't perfect (mine is certainly not always so!), it still produces a delicious challah. The joy is in the process, and the end result will be a beautiful loaf of bread, regardless.

So, gather your ingredients, put on some relaxing music, and prepare to bake a loaf that’s more than just bread; it’s a story, a memory, a celebration of life's little moments. Happy baking!

Step-by-step

• Place the saffron into the cup of hot water and stir to dissolve. Pour into a large bowl. Pour in the honey and whisk until dissolved. Add the yeast and stir again. Add 1 1/2 cups of the flour and stir to mix everything together. Cover with a clean dish cloth and let sit for 30 minutes.
• Meanwhile, in another bowl or the bowl of a stand mixer, place 2 1/2 cups of the flour, the sugar, salt, and margarine. Using a whisk, an electric mixer, or the whisk attachment of a stand mixer, cut the margarine into the dry ingredients until it looks like sand and there are no big clumps of margarine.
• After the half hour, the yeast mixture should have changed: It will either look thick, have bubbles, or have increased in size. If the mixture has not changed, your yeast may be dead and you should dump that mixture and make a new one with new yeast. Beat 2 of the eggs in a small bowl. Add the eggs to the yeast mixture and mix using a wooden spoon or silicone spatula. Add the flour and margarine mixture in three parts, mixing well after each addition. With your hands or a dough hook on the stand mixer, knead the dough and add 1/4 cup of the flour. If the dough remains sticky, add another 1/4 cup of flour. Add more flour, a tablespoon at a time, until the dough is no longer sticky and feels soft when you slide your hand across it.
• Wash the bowl, dry it, and rub the oil round the bowl. Add the dough and rub the top with the oil on your hands. Cover with a dish towel and let rise 1 1/2 hours.
• Place the dough on a floured surface and punch it down to remove air pockets. Divide the dough into 2 or 3 balls, depending on how many challahs you will bake. Divide each ball into three pieces. Roll the three pieces into strands the same length, shorter for a fatter challah, longer for a long and narrow challah. Braid the strands. *See instructions in "Braiding Challah" below.
• Place on a greased cookie sheet. Let rise another 1 1/2 hours. Beat the remaining egg and brush the challahs with the egg.
• Preheat the oven to 350°F. Bake for 35 minutes, or until the top is browned and when you lift the challah and tap on the bottom, it sounds hollow. Remove the challahs to a wire rack to cool.
• Braiding Challah: This braiding method is for making 3-braided challah. To braid the dough, place the three strands in front of you vertically, about 3 inches apart. Gently press the top ends together. Start at one side and pull one outside strand into the center. Take the outside strand from the other side and place that between the other two strands. Go to the other side and pull that strand into the center of the other two. You want to pull the dough a little each time to braid tightly. Keep alternating sides until you reach the bottom. Braid as far down as you can and then press the ends of the strands together, tuck under the loaf, and press tightly. Turn the loaf around. Undo the strands that you loosely pressed together when you started braiding. Now you will braid underneath: Take the outside strand that looks like it is on top of the other three and pull it under and in between the other two. Take the opposite outside strand and pull it under the other two. Repeat until you can braid no more, press the ends together and tuck underneath, pressing tightly.