Manuela of Baking History is our gracious host for BreadBakingDay #04. When she announced that the theme for this month would be “Bread with Spice(s),” I immediately thought of a bread that I’ve had in mind to try for a while now: saffron challah.
I love saffron, I love challah, and I love to shape dough, so I was in my own little heaven with this one. Challah is the most amazing dough –– it starts out so stiff you think the only thing you’re going to be able to produce with it is some sort of weapon… but then darned if it doesn’t ferment its beautiful golden self into the most supple, silky, workable stuff you’ve ever had the pleasure of holding in your hands.
Challah lends itself spectacularly well to a multitude of braided and other shapes. I decided to go with three braids that look intricate but are simple to do. One has two strands, the other two have six strands each. Notes on the shaping follow the recipe.