This Taka Hallah is a traditional braided bread defined by its long, cold fermentation process, which develops a complex flavor and tender crumb. Infused with saffron for a subtle aroma and vibrant hue, this recipe yields four beautiful loaves perfect for Shabbat or holidays. The dough is enriched with eggs and oil, then studded with sweet white raisins. While the process requires two days, the active work is minimal, making it an ideal weekend project for home bakers seeking authentic, homemade quality.
Taka Hallah (Make 2 Days Before Shabbas
Description
This Taka Hallah is a traditional braided bread defined by its long, cold fermentation process, which develops a complex flavor and tender crumb. Infused with saffron for a subtle aroma and vibrant hue, this recipe yields four beautiful loaves perfect for Shabbat or holidays. The dough is enriched with eggs and oil, then studded with sweet white raisins. While the process requires two days, the active work is minimal, making it an ideal weekend project for home bakers seeking authentic, homemade quality.Ingredients
Directions
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In a large mixer bowl, combine 1 1/2 cups of the sifted flour, sugar, salt, saffron, and yeast.
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Add the oil all at once, then gradually pour in the lukewarm water while mixing.
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Beat the mixture at medium speed for 2 minutes until smooth.
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Add the slightly beaten eggs, 1/2 cup of flour, and yellow food coloring.
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Beat at high speed for 2 minutes to incorporate the ingredients.
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Stir in 2 cups of flour, then gradually add the remaining 2 1/4 cups of flour until the dough pulls away from the sides of the bowl.
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Lightly oil the dough and the sides of the bowl with a little oil.
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Cover the bowl with a moist towel and refrigerate for at least 24 hours.
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The next day, punch down the dough and let it rise again in the refrigerator for another 24 hours.
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On the third day, flour a work surface and divide the dough into 4 equal pieces.
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Press the white raisins into each section of dough using a kneading motion to distribute evenly.
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Divide each loaf into 4 smaller pieces, resulting in a total of 16 pieces.
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Roll each piece into a rope about 1/2 inch thick and 8 to 10 inches long.
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Pinch 3 ropes together at one end and braid them; pinch the other end to secure.
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Place the fourth rope on top of the braid and pinch the ends to secure the round shape.
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Let the formed loaves stand, covered with a dry towel, at room temperature for 1 hour to rise.
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Brush the loaves with slightly beaten egg and sprinkle with poppy seeds.
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Bake at 400F (204C) for 20 to 25 minutes, or until golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1975.8kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 3.0g15%
- Cholesterol 0.0mg0%
- Sodium 9769.4mg408%
- Total Carbohydrate 410.3g137%
- Dietary Fiber 10.8g44%
- Sugars 133.3g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is designed for a slow cold fermentation. Do not skip the refrigeration steps as they are crucial for developing the flavor and texture of the hallah.
For Yom-Tov or holidays, you can form a round braided loaf instead of the traditional oval shape.
Ensure the water is lukewarm (not hot) to avoid killing the yeast.
The dough may require slightly more or less flour depending on humidity and flour type; adjust as needed to achieve a soft, slightly sticky dough.
