Saffron bread is one of my favorite holiday breads. I think it is best warm with Thimbleberry jam, but raspberry is a good second choice.
This recipe calls for mixing the dough then letting it rise before kneading. We were not sure why, so we did an experiment. We made both dough “exactly” the same (used weights and did at same time) and we kneaded before rising on the one, and after kneading on the other. There is a difference in taste, but it was minimal. However, most everyone voted that kneading after the dough rose tasted better.
This bread drys out quickly. Be sure to cool it and wrap in an airtight bag or tin foil. It freezes well and tastes great toasted.
Ingredients
- 1 tsp saffron threads
- 1/2 c hot water
- 2 c milk
- 1/2 c butter
- 1-2 Tbl grated lemon peel
- 1 1/2 Tbl active dry yeast
- 1/2 c sugar
- 1/2 tsp nutmeg or mace
- 5-6 c flour
- 1-2 c raisins soaked in water if dry
Servings: loaves
Instructions
- Steep the saffron in the hot water for 10 to 15 minutes.
- Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted.
- Cool, then add lemon peel.
- Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve.
- Add the sugar, nutmeg, 4 cups flour and the saffron mixture.
- Beat until smooth.
- If soaking raisins, drain water.
- Add raisins to dough along with another 1 cup of flour.
- Cover with a damp towel and let rise in a warm place until doubled in size.
- Punch down and knead on a lightly floured board until smooth.
- Shape into a loaf and place in two oiled 4 by 9 inch bread pans.
- Cover with damp towel.
- Let rise until doubled.
- Bake in a 350 degree oven for about an hour.
- Cool for 10 minutes in pan before turning out on a wire rack to finish cooling.
- Cool completely before slicing.
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