|Unbleached flour||8 Cup (128 tbs)|
|Hot water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking yeast||2 Tablespoon|
|Canola oil||1⁄4 Cup (4 tbs)|
|Canola oil||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
1) The oven is preheated to 400 degrees C.
2) The baking tray is greased and kept aside.
3) Saffron is dissolved in hot water and cooled, till it reaches luke warm stage.
4) About 1 1/2 cups of flour, salt, yeast, oil and honey are combined with the help of a dough hook of an electric mixer. Ensure the speed is low.
5) The saffron mixture is added and mixed.
6) 3 eggs are added to the flour, one at a time, beating well.
7) The remaining flour is added, 1/2 cup at a time and the challah is added with the help of the mixer, for about 5 minutes.
8) The dough is coated with about 1 tablespoon of oil, in a bowl.
9) The bowl is covered with plastic wrap and placed in a warm, draft-free place for about 1 hour and allowed to rise and double.
10) The risen dough is punched and kneaded.
11) The dough is divided into 8 equal portions.
12) 3 pieces of the dough are rolled into ropes and braided to about 15" long. This way the next set of 3 pieces too are braided.
13) The fourth dough piece of each loaf is again broken into 3 pieces, rolled and braid like the bigger loaf. This is placed on the bigger braided dough. It gives a decorative look to the bread.
14) The challah is placed on the greased cookie sheet and covered with a clean cloth. It is allowed to rise and double, for about 20 minutes.
15) The oven is kept hot while the dough rises.
16) The leaves are coated with the reserved egg and water mixture and sprinkled with poppy seeds.
17) The loaves are baked for about 25 minutes.
18) This challah is best eaten the same day.