Saffron Bread
Buttery and delicious, you can definitely taste the aroma from saffron.
Yield
12 servingsPrep
30 minCook
60 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
saffron threads
|
*
|
| ¼ | cup |
water
warm, 120 to 130 degrees, F |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
margarine
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
yeast, active dry
|
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 3 | cups |
all-purpose flour
|
*
|
| 1 | cup |
currants
dried or dark, raisins |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
saffron threads
|
*
|
| 59 | ml |
water
warm, 120 to 130 degrees, F |
|
| 237 | ml |
milk
|
|
| 59 | ml |
margarine
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
yeast, active dry
|
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 3 | Cups |
all-purpose flour
|
*
|
| 237 | ml |
currants
dried or dark, raisins |
Directions
Steep the saffron in the hot water for 10 to 15 minutes.
Meanwhile, combine the milk and margarine in a saucepan.
Heat until the margarine has melted. Cool.
Add the lemon rind.
Sprinkle the yeast into the milk mixture when lukewarm.
Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
Beat until smooth.
Stir in the currants (or dark raisins) and another ½ cup of the flour.
Cover with a damp towel and let rise in a warm place until doubled in size.
Then punch down and knead on a lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan.
Let rise until doubled.
Bake in a 350-degree oven for about 1 hour.
Cool for 10 minutes in the pan before turning out on a wire rack.
When the bread is thoroughly cooled, it may be sliced.
