Saturday, August 27, 2016

english saffron bread


  • Servings: 1
  • 1 1/2 cups milk
  • 1 cup butter
  • 1 cup white sugar
  • 2 teaspoons saffron
  • 1/2 cup hot water
  • 2 (.25 ounce) packages active dry yeast
  • 2 eggs
  • 2 teaspoons salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons grated lemon zest
  • 6 cups all-purpose flour


    Preparation Time: 30 mins Cook Time: 1 min Ready Time: 2 hrs 30 mins

  • heat the milk in a small saucepan until it , then remove from heat; add butter, sugar and stir until melted. let cool until lukewarm. in a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
  • in a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. add the yeast and stir to dissolve. add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces, form into 14 inch long 'ropes'. braid the 'ropes' together and place on a lightly greased baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. remove to a wire rack and cool.

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