Saffron-Rosemary Challah

Name: Saffron-Rosemary Challah
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/429 grams); 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

Desserts or Baked Goods
Breads

By Sarah Ewald

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

SERVES Makes 1 loaf

TIME 2 hours, plus 5 hours resting, rising, and cooling

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

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This is a members' feature.