Saffron Bread
 
makes 1 loaf 
 
  360ml12floz milk
  200g7oz butter
  200g7oz white sugar
2 tsp  powdered saffron
  120ml4floz hot water
  14g12oz active dry yeast
2   eggs
1 tsp  salt
1/2 tsp  ground nutmeg
1 tsp  ground cinnamon
1 Tbsp  finely grated lemon zest
  675g112lb plain flour
 
in a small bowl, soak the saffron in the hot water. set aside. 
heat the milk in a small saucepan until it bubbles, then remove 
from heat and add the butter and sugar stirring until melted. set 
aside and allow to cool until lukewarm. 
drain the saffron, reserving the water. 
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 half of the flour. mix well. 
add the remaining flour, a little at a time, stirring well after each 
addition. when the dough has pulled together, turn it out onto a 
lightly floured surface and knead for about 8 minutes until smooth and 
elastic. 
 
lightly oil a large mixing bowl then place the dough in the bowl 
and turn to coat with oil. cover with a damp cloth, place in a warm 
place and leave for about 1 hour until doubled in size. 
after this time, turn out onto a lightly floured surface. divide 
the dough into three equal pieces and form each portion into 35cm/14 
inch long 'ropes'. secure the ropes together at one end and plait. 
place on a lightly greased baking tray. cover with a damp cloth and 
leave for about 40 minutes until doubled in size. 
preheat oven to 180c, 350f, gas mark 4. transfer the plait on the 
baking tray to the oven and bake for 50 to 60 minutes or until golden 
brown and the bottom of the loaf sounds hollow when tapped. cool on a 
wire rack. 
 
source: 
http://www.recipes4us.co.uk/cakesandbakedfayre/saffronbreadvegcdcbfenglish60mins 
plusproving.htm 
 
-- 
(ID: 10018) Mirror: rec.food.recipes: Fri, Nov 14, 2003


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