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Ina Garten challah with saffron takes 4 hours 30 minutes and a mix of eggs, butter and saffron threads to make a golden, tender braided egg bread. It's an easy homemade bread recipe for Friday night dinner, Easter brunch or Christmas morning, and it's make-ahead friendly for any busy holiday.
Let the dough rise until it has truly doubled, both in the bowl and again after braiding, because that patience gives you a fluffy, airy crumb. Rush either rise and the loaf bakes up dense and heavy instead of soft and pillowy.
Ina Garten says challah was one of the first things she made for her husband Jeffrey after they were married. She added saffron to give the traditional braided Jewish egg bread a little heat.
Source: Cooking for Jeffrey (2016)
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
The dough hook handles the soft, sticky dough while you slowly work in the flour and butter.
Buy on AmazonNordic Ware half sheet pan
The braided loaf rises and bakes right on one parchment-lined pan.
Buy on AmazonOXO silicone pastry brush
It coats the loaf evenly with egg wash for that deep, glossy shine.
Buy on AmazonIna's pantry Zaran Super Negin saffron threads
A pinch of real threads colors and perfumes the whole pot.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
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Ina Garten Challah with Saffron
Course: Side DishCuisine: American, JewishDifficulty: Medium12
servings40
minutes40
minutes320
kcalA rich egg dough with saffron and butter rises twice, then gets braided from four ropes and brushed with egg wash. It bakes into a glossy, deep golden loaf with a soft, pull-apart crumb.
Ingredients
1 cup warm (115 to 120 degrees) water
2 (1/4-ounce) packages active dry yeast
1/2 cup sugar
1/4 teaspoon saffron threads
3 extra-large eggs, at room temperature
1 extra-large egg yolk, at room temperature
5 1/2 to 6 cups all-purpose flour
1 tablespoon kosher salt
1/4 pound (1 stick) unsalted butter, diced, at room temperature
1 extra-large egg beaten with 1 tablespoon water, for egg wash
Directions
- Warm the bowl: Rinse the bowl of your mixer and the dough hook with hot water, then pour in 1 cup warm water (at least 110 degrees). Stir in 2 packages yeast, 1/2 cup sugar and 1/4 teaspoon saffron threads, and let it sit for 5 minutes until it froths.
- Mix the dough: Add 3 eggs and 1 egg yolk and mix on low speed, then gradually add 4 1/2 cups flour while scraping down the bowl. Mix in 1 tablespoon kosher salt and 1 stick diced butter. Then add 1 to 1 1/2 more cups flour for about 5 minutes, just enough so the dough doesn't stick to the bottom.
- Knead by hand: Turn the soft, slightly sticky dough out onto a floured board and knead it by hand for a full 2 minutes. Then roll it into a ball with the smooth side up.
- Let it rise: Brush a large bowl with vegetable oil, set the dough in smooth side down, then roll it around. Flip it smooth side up so it's coated all over, cover with a clean, dry kitchen towel and let it rise in a warm place for about 2 hours, until doubled.
- Cut and roll ropes: Punch the dough down lightly and turn it out onto an unfloured cutting board, then cut it into 4 equal pieces. Line a sheet pan with parchment, roll each piece into a 17-inch rope, and lay them side by side, seam side down.
- Braid the loaf: Pinch one end of the ropes together and tuck it under, with the pinched end facing away from you. Take the far right rope over 2 ropes, then the far left rope over 2. Keep alternating until you reach the end, then pinch and fold the ends under.
- Second rise: Cover the braid with a clean, dry kitchen towel and let it sit in a warm place for 45 to 60 minutes, until doubled in size. While it rises, preheat the oven to 350 degrees with a rack in the lower third.
- Bake the challah: Brush the loaf thoroughly with the egg wash (1 egg beaten with 1 tablespoon water) and bake for 35 to 40 minutes. It's done when the outside is browned and the bottom sounds hollow when you tap it.
- Cool completely: Move the challah to a baking rack and let it cool completely. Slicing too early squashes the soft crumb, so wait until it's fully cool.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, OXO silicone pastry brush, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I make challah with saffron ahead of time?
Yes, Ina Garten's recipe is a make-ahead one. Bake the loaf, cool it completely, wrap it tightly, and keep it in the fridge for up to 3 days.
Can I freeze this challah?
You can freeze it for up to 4 months. Cool the baked loaf all the way, wrap it tightly, and let it thaw at room temperature before serving.
Can I skip the saffron?
You can leave it out and still get a rich egg bread, but you'll lose the golden color and the slight warmth saffron adds. If you keep it, don't swap in turmeric, since the flavor is quite different.
Can I knead this dough by hand instead of using a mixer?
A stand mixer with a dough hook makes the soft, sticky dough easier, but you can work it by hand on a floured board. Expect to knead longer than 2 minutes, and add flour only a little at a time so the bread stays tender.
What's the most common mistake with challah?
Under-rising is the big one, since the dough needs to double both times before baking. Adding too much flour is next, because the dough should stay soft and a little sticky, not stiff.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, OXO silicone pastry brush.
See the dealsIna's new cookbook Simply Ina comes out October 20. Pre-orders are open.
As an Amazon Associate I earn from qualifying purchases.
