Saffron-Rosemary Challah

Name: Saffron-Rosemary Challah
Yield: Makes 1 loaf
Ingredients: ¾ cup, water, divided (¼ cup boiling, ½ cup room temperature); ¼ teaspoon, saffron threads, crumbled; 3 tablespoons, bread flour, plus 2¾ cups (15⅛ ounces); 1 , large egg plus 2 large yolks; 2 tablespoons, extra-virgin olive oil; 1¼ teaspoons, instant or rapid-rise yeast; 2 tablespoons, sugar; 1 tablespoon, chopped fresh rosemary; 1 teaspoon, table salt; 1 , large egg beaten with 1 teaspoon water

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By Sarah Ewald

Desserts or Baked Goods

Breads

Intricately braided challah is a showstopper, and its mild, eggy flavor makes a great canvas for creative additions.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 1 loaf

TIME2 hours, plus 5 hours resting, rising, and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

While slightly sweet versions of challah may be more common, this savory spin uses an aromatic and colorful combination of floral saffron and woodsy rosemary. Steeping the saffron threads in boiling water releases the full potential of this...

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