Welsh Saffron Bread -- English Saffron Bread
saffron bread 
 
60   mins plus proving
  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
  675g112 lb plain flour
 
in a small bowl, soak saffron in the hot water. set aside. heat milk in a 
small saucepan until it bubbles, then remove from heat and add butter and 
sugar stirring until melted. set aside and allow to cool until 
lukewarm.drain saffron, reserving water. in a large mixing bowl, combine 
milk mixture with reserved saffron water and eggs. add yeast and stir to 
dissolve. add salt, nutmeg, cinnamon, lemon zest and half of the flour. 
mix well. add remaining flour, a little at a time, stirring well after 
each addition. when 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 dough in 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 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 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. 
 
nita's note: turmeric is sometimes used as a substitute, for color as is 
the calendula marigold, but it is said that nothing compares to the 
saffron flavor. 
 
-- 
(ID: 9929) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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