Mini Breakfast Breads

Ingredients

• 1/4 teaspoon saffron threads
• 2 teaspoons warm water
• 3 egg yolks
• 3/4 cup warm water (75° to 85°)
• 2 tablespoons butter, softened
• 2 tablespoons granulated sugar
• 1 (12-ounce) package bread machine country white bread mix (we tested with Fleischmann's)
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts
• 1 tablespoon water
• Turbinado sugar

Preparation

1. Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes. Place saffron mixture, 2 egg yolks, 3/4 cup warm water, and next 5 ingredients, including yeast packet from bread mix) in a bread machine. Set bread machine to "dough" setting according to manufacturer's instructions; start machine.
2. When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times. Divide dough into 3 portions. Form into 3 small loaves, and place in 3 greased 5 3/4" x 3 1/4" loafpans. Let dough rise in a warm place (85°), free from drafts, for 40 minutes.
3. Combine remaining egg yolk with 1 tablespoon water. Brush tops of loaves with egg wash, and sprinkle with turbinado sugar.
4. Bake at 350º for 20 minutes or until golden. Remove from pans, and cool completely on a wire rack.
5. Note: We recommend cooling these loaves on their sides on a wire rack. This helps the loaves maintain their shape.