Saffron Bread

Whenever we go to Calumet, Michigan, Daddy stops to buy us saffron bread or saffron rolls.  Often he buys extra and brings it home to freeze until Easter.

This is great toasted with Thimbleberry jam.

 

Saffron Bread
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
1 hour 3 hours
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
1 hour 3 hours
Saffron Bread
Print Recipe
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
1 hour 3 hours
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
1 hour 3 hours
Ingredients
Servings: loaf
Instructions
  1. Steep the saffron in the hot water for 10 to 15 minutes.
  2. Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted.
  3. Cool, then add lemon peel.
  4. Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve.
  5. Add the sugar, nutmeg, 2 cups flour and the saffron mixture. Beat until smooth.
  6. Stir in the raisins and another 1/2 cup of flour.
  7. Cover with a damp towel and let rise in a warm place until doubled in size.
  8. Punch down and knead on a lightly floured board until smooth.
  9. Shape into a loaf and place in an oiled 4 by 9 inch bread pan.
  10. Let rise until doubled.
  11. Bake in a 350 degree oven for about an hour.
  12. Cool for 10 minutes in pan before turning out on a wire rack to finish cooling. Cool Completely before slicing.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *