Challah with saffron

Ingredients:

• 1 cup warm water (about 50°C)
• 7 g of fast-acting dry yeast
• 0.5 cups of sugar
• 0.25 tsp saffron threads
• 3 very large eggs at room temperature plus 1 large yolk
• 5.5 - 6 cups premium flour
• 1 tbsp. salt
• 110 g of butter, cut into pieces, at room temperature
• 1 very large egg, beaten with 1 tbsp water for brushing

Preparation:

1. Rinse the bowl of an electric mixer with hot water and attach the dough hook attachment.
   
   Pour warm water into a bowl and stir in the yeast, sugar, and saffron. Let sit for 5 minutes until the mixture begins to foam. This means the yeast is working.
   
   Add the eggs and egg yolk and mix on low speed. Keeping the mixer running on low speed, gradually add 4.5 cups of flour. While continuing to beat, add the salt and butter to the dough, then slowly add another 1-1.5 cups of flour. Beat slowly for about 5 more minutes, continuing to add flour a little at a time, just enough to prevent the dough from sticking to the sides of the bowl. The dough should be soft and slightly sticky.
2. Place the dough on a floured board and knead by hand for another 2 minutes. Form the dough into a flat-topped ball. Grease a large bowl with vegetable oil and place the dough flat-side down in it.
   
   Dredge the dough in oil to prevent it from forming a hard skin, then turn it over so the flat side is facing up. Cover the dough with a clean towel and let it rise in a warm place for about 2 hours, until it has doubled in size.
3. Lightly press the dough and place it on a flourless cutting board. Cut the dough into 4 equal pieces with a sharp knife. Line a baking sheet with parchment paper. Roll one piece of dough into a cylinder. Roll the dough into a 40 cm long rope and place it on the parchment paper. Repeat with the other 3 pieces of dough, placing them parallel to each other.
4. To braid a dough braidTake the ends of the strands and pin them together. Position the baking sheet so the pinned ends are on the side opposite you. Take the rightmost strand and move it to the left, over the other strands.
   
   Then take the leftmost strand and cross it to the right, over the other two strands. Continue repeating this process until you reach the end. Pinch the ends together and fold them under. Cover the bread with a clean, dry kitchen towel and let it rest in a warm place for 45-60 minutes, until it doubles in size.
5. Meanwhile, preheat the oven to 180°C (350°F). Position the rack in the lower third of the oven. Brush the bread with egg wash and bake for 35-40 minutes, until golden brown on the outside. Place the challah on a baking rack and let cool completely.
   
   Recipe braided challah.
   
   Note
   
   If you want to make bread in advance, bake it, let it cool completely, wrap it tightly and store in the refrigerator for up to 3 days or in the freezer for up to 4 months..