Saffron Bread (#1728)

Serves
Ready
12
1.5
Hours
Prep
Cook
30
Minutes
1
Hours
Categories
Breads
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Ingredients

  • 1/2 tsp Saffron Threads
  • 1/4 cup Water warm, 120 to 130 degrees, F
  • 1 cup Milk
  • 1/4 cup Margarine
  • 1 Tbsp Lemon Zest grated
  • 1 Tbsp Active Dry Yeast
  • 1/4 cup Sugar
  • 1/4 tsp Nutmeg ground
  • 3 Cups All-Purpose Flour
  • 1 cup Currants dried or dark, raisins

Directions

  1. Steep the saffron in the hot -water for 10 to 15 minutes.
  2. Meanwhile, combine the milk and margarine in a saucepan.
  3. Heat until the margarine has melted. Cool.
  4. Add the lemon rind.
  5. Sprinkle the yeast into the milk mixture when lukewarm.
  6. Let stand for 5 minutes to dissolve.
  7. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
  8. Beat until smooth.
  9. Stir in the currants (or dark raisins) and another 1/2 cup of the flour.
  10. Cover with a damp towel and let rise in a warm place until doubled in size.
  11. Then punch down and knead on a lightly-floured board until smooth.
  12. Shape into a loaf and place in an oiled 4- by 9-inch bread pan.
  13. Let rise until doubled.
  14. Bake in a 350-degree oven for about 1 hour.
  15. Cool for 10 minutes in the pan before turning out on a wire rack.
  16. When the bread is thoroughly cooled, it may be sliced.
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