[Sca-cooks] Novice Saffron User

[Zachary Kessin]

Yea that is important. Use about a teaspoon full works well.
You can also remove the saffron and add chopped up sun dried tomatoes
for a different effect. (OK I cook from memory mostly)


--Zach

On Fri, 14 Nov 2003, Sue Clemenger wrote:

> Hey, Zach.  What about yeast?
> --maire, adding this one to her recipe file ;o)
>
> Zachary Kessin wrote:
> >
> > I make no claims about this being in any way a period recipie, but my
> > Shabbat guests loved it week in and week out.
> >
> > Zach's Famous Saffron Challah
> >
> > 3 cups Flour (I like King Arthur brand bread flour)
> > 2 eggs
> > 1 large squirt honey
> > 1 tablespoon olive oil
> > 1/2 cup water (warm)
> > 1 tea spoon kosher salt
> > 1 pinch saffron
> >
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