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Saffron Bread
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Submitted by:
Jimmy |
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Saffron is a very expensive spice. This is a great bread recipe using it. |
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INGREDIENTS:
- 1/2 teaspoon(s) , Saffron
- 1/4 cup(s) , Hot Water 110 Degrees F.
- 1 cup(s) , Milk
- 1/4 cup(s) , Butter
- 1 tablespoon(s) , Lemon Zest
- 1 tablespoon(s) , Active Dry Yeast
- 1/4 cup(s) , Sugar
- 1/4 teaspoon(s) , Ground Nutmeg
- 3 cup(s) , Bread Flour
- 1 cup(s) , Dried Currants or Raisins
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| Instructions: |
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 1/2 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.
Serves 15 |
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