SAFFRON BREAD (ABM)
If you are a true lover of saffron then this bread is for you. Saffron is the world's most expensive spice with 225,000 crocus stigmas are need to make a single pound. This is a bread for special occasions or when you want any occasion special. This is a great bread to serve with seafood and hearty soups. Source: Electric Bread.
Provided by PaulaG
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
- Using a mortar and pestle grind the saffron threads into fine powder.
- Place the ingredients into the bread machine in order given.
- Turn bread machine to white bread cycle and press start.
- When bread is done, remove from machine and place on wire rack to cool.
Nutrition Facts : Calories 1725.7, Fat 36, SaturatedFat 5.9, Cholesterol 211.5, Sodium 3576.4, Carbohydrate 296, Fiber 11.8, Sugar 7.7, Protein 48.1
SAFFRON BREAD
This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.
Provided by starryangel777
Categories Yeast Breads
Time 8h
Yield 6 loaves
Number Of Ingredients 14
Steps:
- Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
- The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
- Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
- Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
- Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
- Then place the bread in a warm location, covered. And allow to rise until doubled in size.
- Once doubled, knead the bread again, and allow to rise until doubled one more time.
- Cut the dough into 6 loaves.
- Knead each dough ball and then place the loaves into greased loaf pans.
- Cover the pans and allow to rise until about level with the top of the pans.
- Bake the loaves at 350 degrees for 1 hour.
SWEDISH SAFFRON BREAD
On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced.
Provided by Recipe Baroness
Categories Yeast Breads
Time 3m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Set the oven at 250°F.
- Put the saffron in a cup and put it in the oven.
- After 5 minutes, pour 1/4 cup of very hot water over it.
- Let it steep for 20 minutes while you get on with the rest of the preparation.
- Put the raisins in a bowl and cover with hot water.
- Set aside.
- Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
- Combine the flour, remaining sugar, and salt in a large mixing bowl.
- Mix in the yeast mixture and then the butter.
- When everything is thoroughly combined, add the saffron mixture.
- Drain the raisins and add them.
- Mix and knead thoroughly until the dough is soft but not sticky.
- Roll it into a ball and put it in a greased bowl.
- Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
- Knock the dough down by thumping it firmly several times.
- Knead it for 2 or 3 minutes.
- To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
- Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
- Tuck the ends underneath.
- Place on a greased baking sheet and cover with plastic wrap.
- Let rise in a draft-free spot for about an hour or until doubled in bulk.
- During the last 10 minutes of rising time, set the oven at 400°F
- Brush the bread with the egg wash.
- Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.
Nutrition Facts : Calories 3345.1, Fat 109.7, SaturatedFat 65, Cholesterol 481.1, Sodium 1361.7, Carbohydrate 520.6, Fiber 19.4, Sugar 111.3, Protein 72.9
POTATO AND SAFFRON BREAD
A beautiful golden yellow loaf with the subtle scent of saffron. This came from a book called "Complete Book of Breads and Bread Machines". I've rewritten the instructions a bit.
Provided by duonyte
Categories Yeast Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Cook potato. Drain, saving 7 oz. of the cooking water. Mash the potato without any additions and set aside to cool.
- Put the saffron threads into the reserved hot potato water and let them steep for at least 30 minutes. If you have time, 3-4 hours is better.
- Place all ingredients in bread machine in order recommended by manufacturer. Set on dough cycle.
- After cycle concludes, remove and shape into a round loaf or desired shape. Cover with oiled plastic wrap and let rise 30-45 minutes. Preheat oven to 400 deg. F.
- Slash loaf down and across, in a tic-tac-toe pattern. Bake for 35- 40 minutes.
- Note: I used only a 1/2 tsp of saffron threads, and that was sufficient to create a beautiful loaf. I'm sure more would have been wonderful.
Nutrition Facts : Calories 2434.7, Fat 37.7, SaturatedFat 19.7, Cholesterol 262.6, Sodium 3849.9, Carbohydrate 447.9, Fiber 20.2, Sugar 26.7, Protein 69.5
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
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