English Saffron Bread recipe
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Ingredients
- 1 ½ cups milk 1 cup butter 1 cup white sugar 2 teaspoons saffron ½ cup hot water 2 (.25 ounce) packages active dry yeast 2 eggs 2 teaspoons salt ½ teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 tablespoons grated lemon zest 6 cups all-purpose flour
Nutrition Info
- 368.2 caloriescarbohydrate: 53.4 gcholesterol: 59.3 mgfat: 14 gfiber: 1.7 gprotein: 7.3 gsaturatedFat: 8.4 gservingSize: -sodium: 418.5 mgsugar: 14.7 gtransFat: : -unsaturatedFat: : -
Directions English Saffron Bread
Directions
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Heat the milk in a small saucepan until it bubbles, 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 onto 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 onto 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.