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.
Recipe by Cooking Light December 2003
Credit: Becky Luigart-Stayner; Jan Gautro
199 calories; calories from fat 11%; fat 2.4g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.3g; protein 5.4g; carbohydrates 39.5g; fiber 1.4g; cholesterol 5mg; iron 1.9mg; sodium 145mg; calcium 33mg.