POTATO AND SAFFRON BREAD

Potato and Saffron Bread image

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

Previous Next

Ingredients

8 ounces potatoes, peeled
1 teaspoon saffron thread
1 egg
4 cups bread flour
2 tablespoons powdered milk
2 tablespoons butter
1 tablespoon honey
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast

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