Saffron Orange Challah
Posted: Tue Jul 07, 2009 4:14 pm
Saffron Orange Challah
Lois Dowling; Honorable Mention: National Festival Bread Week
I developed this recipe especially for the contest and it tastes so delicious! I wanted to incorporate cheese, raisins, cranberries, and nuts into a recipe as one of the contest requirements.
Ingredients:
4 teaspoons Fleischmann’s® Active Dry Yeast
1 1/2 cups warm water (100° ‐ 110°F)
1/8 teaspoon crushed saffron
1/3 cup granulated sugar, divided
5 1/2 ‐ 6 cups King Arthur Unbleached Bread Flour, divided
2 teaspoons salt
2 large eggs (reserve 1 tablespoon egg white)
3‐ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon freshly grated orange peel
1/2 cup California Raisins (golden or dark)
1/2 cup sweetened dried cranberries
1/2 cup slivered or sliced almonds*
2 tablespoons demerara sugar (sugar crystals)
Preparation:
In large mixer bowl, dissolve yeast In warm water. Add saffron, 1 tablespoon sugar, and 1 cup flour; let rest 15 minutes.
Add remaining sugar, 2 cups flour, salt, eggs, cheese, butter, and orange peel; beat with mixer until smooth, about 2 minutes. Gradually beat in enough additional flour to form a soft dough. Knead dough by hand or with dough hook until smooth and elastic, about 8‐10 minutes. Adding flour if necessary. Place dough in greased bowl; turn once to grease. Cover; let rise in a warm place until double.
Punch down dough. Divide into 3 equal portions. Knead raisins in 1 portion, cranberries into another, and almonds in the third portion.
Roll each out to a 15 x 4‐inch rectangle. Cut each lengthwise in half. Roll each into a 15‐inch rope. Pinch together the ends of 1 raisin, cranberry, and almond rope. Braid and pinch ends. Place on a large greased baking sheet. Repeat with remaining ropes.
Beat reserved egg white; brush over braids. Sprinkle with demerara sugar. Cover; let rise in warm place until double.
Bake in preheated 375°F oven 20 to 25 minutes or until golden brown. Remove to cooling rack. Makes 2 large loaves, 22 slices each.
Note: If using slivered almonds, Lois prefers to toast them.
Nutritional Info:
Per serving: One slice provides approximately 280 calories;
10 g protein;
54 g carbohydrate; 3 g dietary fiber;
4 g fat (1 g saturated);
16 mg cholesterol;
102 mcg folate; 4 mg iron;
115 mg sodium.
Lois Dowling; Honorable Mention: National Festival Bread Week
I developed this recipe especially for the contest and it tastes so delicious! I wanted to incorporate cheese, raisins, cranberries, and nuts into a recipe as one of the contest requirements.
Ingredients:
4 teaspoons Fleischmann’s® Active Dry Yeast
1 1/2 cups warm water (100° ‐ 110°F)
1/8 teaspoon crushed saffron
1/3 cup granulated sugar, divided
5 1/2 ‐ 6 cups King Arthur Unbleached Bread Flour, divided
2 teaspoons salt
2 large eggs (reserve 1 tablespoon egg white)
3‐ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon freshly grated orange peel
1/2 cup California Raisins (golden or dark)
1/2 cup sweetened dried cranberries
1/2 cup slivered or sliced almonds*
2 tablespoons demerara sugar (sugar crystals)
Preparation:
In large mixer bowl, dissolve yeast In warm water. Add saffron, 1 tablespoon sugar, and 1 cup flour; let rest 15 minutes.
Add remaining sugar, 2 cups flour, salt, eggs, cheese, butter, and orange peel; beat with mixer until smooth, about 2 minutes. Gradually beat in enough additional flour to form a soft dough. Knead dough by hand or with dough hook until smooth and elastic, about 8‐10 minutes. Adding flour if necessary. Place dough in greased bowl; turn once to grease. Cover; let rise in a warm place until double.
Punch down dough. Divide into 3 equal portions. Knead raisins in 1 portion, cranberries into another, and almonds in the third portion.
Roll each out to a 15 x 4‐inch rectangle. Cut each lengthwise in half. Roll each into a 15‐inch rope. Pinch together the ends of 1 raisin, cranberry, and almond rope. Braid and pinch ends. Place on a large greased baking sheet. Repeat with remaining ropes.
Beat reserved egg white; brush over braids. Sprinkle with demerara sugar. Cover; let rise in warm place until double.
Bake in preheated 375°F oven 20 to 25 minutes or until golden brown. Remove to cooling rack. Makes 2 large loaves, 22 slices each.
Note: If using slivered almonds, Lois prefers to toast them.
Nutritional Info:
Per serving: One slice provides approximately 280 calories;
10 g protein;
54 g carbohydrate; 3 g dietary fiber;
4 g fat (1 g saturated);
16 mg cholesterol;
102 mcg folate; 4 mg iron;
115 mg sodium.