Lowfat Saffron Bread (BM)

Lowfat saffron bread is what happens when a frugal cook meets a dab hand with spice. The applesauce stands in for fat, egg substitute drops the cholesterol to zero, and yet the loaf comes out tender, lightly golden, and perfumed by saffron threads that bloom in the warm dough.

Saffron is the star and it punches above its tiny quantity. Grinding the threads before adding releases the carotenoid pigments evenly, otherwise you get streaks of color and unevenly spiced bites.

The bread machine does the heavy work, but the ingredient order matters. Liquids first, dry on top, yeast last so it doesn’t touch the salt or water until mixing starts.

Pro Tips

• Bloom the saffron in a tablespoon of the warm water before pouring everything in. This pulls maximum color and flavor out of the threads.
• Use fresh yeast and check the expiration date. Active dry yeast that has lost vigor leaves a dense, gummy loaf with no spring.
• Measure flour by spoon-and-level method, not by scooping. Packed flour throws off the hydration and turns the crumb tight.
• Pull the loaf as soon as the cycle ends. Letting it sit in the warm pan steams the crust and turns it soggy.

Variations

• Stir a tablespoon of golden raisins or chopped dried apricots into the dough at the add-in beep for a more festive Scandinavian feel.
• Add a half teaspoon of cardamom alongside the saffron, the pairing is classic in Swedish saffron breads.
• Use whole wheat bread flour for a third of the total flour to add a nutty backbone.