I lived in Sweden for a year, where saffron bread is fairly common. I haven't tried to make it before I came to this recipe. This makes wonderful, flavorful, tender bread. It's hard to keep from eating a whole loaf at one sitting!
Saffron and Raisin Breakfast Bread
This recipe employs the technique of steeping saffron in hot liquid to release its color and aroma, which adds a wonderful, mellow flavor to this bread. Saffron breads are a tradition in southwestern England and throughout many Nordic countries, especially Sweden and Finland. Serve toasted or plain with honey for a special holiday breakfast or brunch.
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- Calories: 199
- Calories from fat: 11%
- Fat: 2.4g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 5.4g
- Carbohydrate: 39.5g
- Fiber: 1.4g
- Cholesterol: 5mg
- Iron: 1.9mg
- Sodium: 145mg
- Calcium: 33mg
- 1 1/3 cups warm fat-free milk (100° to 110°)
- 1/4 teaspoon saffron threads, crushed
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1/2 cup warm water (100º to 110º)
- 5 1/4 cups bread flour, divided
- 1 1/2 cups raisins
- 1/4 cup sugar
- 3 tablespoons butter, melted and cooled
- 1 teaspoon salt
- Cooking spray
- Combine milk and saffron; let stand 10 minutes.
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 375º.
- Uncover dough. Bake at 375º for 30 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.
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