Rainbow Challah Bread
Colorful rainbow challah bread for parashat Noah made with natural food colors of spices and vegetables.
Ingredients
For the green dough:
- 2 cubes frozen spinach
- ¾ cup hot water
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon dry yeast
- ¼ cup oil
For the yellow dough:
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon dry yeast
- ¼ cup oil
- ¾ cup warm water
- 2 teaspoon turmeric
For the orange dough:
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon dry yeast
- ¼ cup oil
- ¾ cup warm water
- 2 teaspoon sweet paprika
For the purple/pink dough:
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon dry yeast
- ¼ cup oil
- 1 cup beet juice
Instructions
- Set the oven to 170°C/ 325°F with the fan.
- Green dough: Dissolve the spinach in the hot water and let it sit for 10 minutes. Then blend the spinach and water.
- Mix the rest of the ingredients in the mixer then add the spinach water. Mix for 5 minutes and then let rise for 30 minutes.
- Yellow dough: Mix all ingredients in the mixer for 5 minutes. Let rise for 30 minutes.
- Orange dough: Mix all ingredients in the mixer for 5 minutes. Let rise for 30 minutes.
- Pink/purple dough: Mix all ingredients in a mixer for 5 minutes. Let rise for 30 minutes.
- Divide each dough into 2 parts (or more if you want smaller challahs).
- Roll each dough part to a strand ready for braiding.
- Braid 2 challahs of 4 strands each, using one of each color dough.
- Bake for 30-40 minutes.
- Cool at room temperature.
- Serve and Shabbat Shalom!