ENGLISH SAFFRON BREAD
The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
Provided by GODGIFU
Categories Bread Yeast Bread Recipes Egg
Time 2h30m
Yield 15
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 53.4 g, Cholesterol 59.3 mg, Fat 14 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 418.5 mg, Sugar 14.7 g
SAFFRON BREAD
This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.
Provided by starryangel777
Categories Yeast Breads
Time 8h
Yield 6 loaves
Number Of Ingredients 14
Steps:
- Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
- The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
- Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
- Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
- Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
- Then place the bread in a warm location, covered. And allow to rise until doubled in size.
- Once doubled, knead the bread again, and allow to rise until doubled one more time.
- Cut the dough into 6 loaves.
- Knead each dough ball and then place the loaves into greased loaf pans.
- Cover the pans and allow to rise until about level with the top of the pans.
- Bake the loaves at 350 degrees for 1 hour.
SWEDISH SAFFRON BREAD
On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced.
Provided by Recipe Baroness
Categories Yeast Breads
Time 3m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Set the oven at 250°F.
- Put the saffron in a cup and put it in the oven.
- After 5 minutes, pour 1/4 cup of very hot water over it.
- Let it steep for 20 minutes while you get on with the rest of the preparation.
- Put the raisins in a bowl and cover with hot water.
- Set aside.
- Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
- Combine the flour, remaining sugar, and salt in a large mixing bowl.
- Mix in the yeast mixture and then the butter.
- When everything is thoroughly combined, add the saffron mixture.
- Drain the raisins and add them.
- Mix and knead thoroughly until the dough is soft but not sticky.
- Roll it into a ball and put it in a greased bowl.
- Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
- Knock the dough down by thumping it firmly several times.
- Knead it for 2 or 3 minutes.
- To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
- Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
- Tuck the ends underneath.
- Place on a greased baking sheet and cover with plastic wrap.
- Let rise in a draft-free spot for about an hour or until doubled in bulk.
- During the last 10 minutes of rising time, set the oven at 400°F
- Brush the bread with the egg wash.
- Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.
Nutrition Facts : Calories 3345.1, Fat 109.7, SaturatedFat 65, Cholesterol 481.1, Sodium 1361.7, Carbohydrate 520.6, Fiber 19.4, Sugar 111.3, Protein 72.9
SAFFRON TEA BREAD
Make and share this Saffron Tea Bread recipe from Food.com.
Provided by ann teapot
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- put the saffron in a jug and pour in 230 ml of hot water.
- leave to infuse for at least 20 minutes.
- put the butter and sugar in a large saucepan and stir over a moderate heat.
- When the butter has melted and mixed with the sugar, add the sultanas and cherries.
- pour in the saffron water.
- return to heat and simmer gently for 5 minutes.
- leave to cool.
- preheat over to 180c/gas 4.
- grease and line a 500gr loaf tin.
- stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
- Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
- leave to cool on a rack.
- serve in slices with butter.
- I have a 1 KG tin, so just use double the mixture and bake longer
SAFFRON BREAKFAST BREAD
My friend showed me this recipe. It has such a floral, delicate taste! The only thing I changed from her recipe was using bread flour instead of all-purpose flour. My favorite bread recipe! Best served with unsalted butter and fresh honey.
Provided by Cab399
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 9
Steps:
- Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
- Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
- Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.
- Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 11.3 g, Cholesterol 28.1 mg, Fat 1.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 177.8 mg, Sugar 9.5 g
CORNISH SAFFRON BREAD
Steps:
- Seep saffron in water. Reserve 1 Tablespoon of butter. Add all ingredients to bread machine and bake on Light setting. When the bread is finished baking, brush the top of the loaf with 1 Tablespoon melted butter. This recipe can also be used to make rolls. Bake at 375 degrees F for 20 minutes.
POTATO AND SAFFRON BREAD
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
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
SAFFRON BREAD (ABM)
If you are a true lover of saffron then this bread is for you. Saffron is the world's most expensive spice with 225,000 crocus stigmas are need to make a single pound. This is a bread for special occasions or when you want any occasion special. This is a great bread to serve with seafood and hearty soups. Source: Electric Bread.
Provided by PaulaG
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
- Using a mortar and pestle grind the saffron threads into fine powder.
- Place the ingredients into the bread machine in order given.
- Turn bread machine to white bread cycle and press start.
- When bread is done, remove from machine and place on wire rack to cool.
Nutrition Facts : Calories 1725.7, Fat 36, SaturatedFat 5.9, Cholesterol 211.5, Sodium 3576.4, Carbohydrate 296, Fiber 11.8, Sugar 7.7, Protein 48.1
SHOW-STOPPER SEARED SCALLOPS WITH LEMON SCENTED BREAD CRUMBS AND FETTUCCINE WITH SAFFRON AND ASPARAGUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.
- While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
- While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second.
- Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.
MIDDLE EASTERN SEMOLINA AND SAFFRON BREAD
Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising
Provided by Annacia
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Crush the saffron and mix it in 1 teaspoon of boiling water, set aside.
- In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy.
- Stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the turmeric, caraway seed and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450 degrees F.
- Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the middle rack. Place the ice cubes in the shallow baking pan on the lower (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking.
- Transfer to a wire rack; cool completely.
WELSH SAFFRON BREAD
This wonderful creation comes from Heartland by Marcia Adams, but I found it on the Batter-Splattered blog.
Provided by strawberrybird
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool.
- Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice.
- Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool.
Nutrition Facts : Calories 2507.2, Fat 105.6, SaturatedFat 62.2, Cholesterol 667, Sodium 3884.6, Carbohydrate 358.9, Fiber 19.7, Sugar 141.7, Protein 47.6
SWISS - FRIBOURG-STYLE CUCHAULE: SAFFRON BREAD
This recipe has been posted for play in Culinary Quest - Switzerland, found at http://www.theramblingepicure.com/fribourg-style-cuchaule-saffron-bread-to-eat-with-your-benichon-mustard/. This is a brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg,...
Provided by Baby Kato
Categories Savory Breads
Time 3h30m
Number Of Ingredients 8
Steps:
- 1. Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
- 2. Prepare yeast and add yeast to flour mixture and stir.
- 3. Add milk and warm melted butter and stir.
- 4. Add saffron and one egg and stir well.
- 5. Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
- 6. Let it rise until it doubles in volume, about 2 hours.
- 7. Put dough onto floured working surface, and shape it into two round breads.
- 8. Cover baking sheet with wax paper and place loaves on baking sheet.
- 9. Use a knife to from a criss-cross pattern on the top of each loaf.
- 10. Let dough rise a second time for 30 to 45 minutes.
- 11. Preheat oven to 180° C.
- 12. Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
- 13. Cool before cutting.
MIDDLE EASTERN SEMOLINA AND SAFFRON BREAD
Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising.
Provided by Annacia * @Annacia
Categories Savory Breads
Number Of Ingredients 13
Steps:
- Crush the saffron and mix it in 1 teaspoon of boiling water, set aside.
- In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy.
- Stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the turmeric, caraway seed and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour, set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom of the oven. Preheat the oven to 450 degrees F.
- Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the middle rack. Place the ice cubes in the shallow baking pan on the lower rack (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent over browning, cover rounds with foil for the last 10 minutes of baking.
- Transfer to a wire rack; cool completely.
SAFFRON BREAD
Categories Bread Breakfast Bake Christmas Vegetarian
Number Of Ingredients 10
Steps:
- Seep saffron in water. Bake on Light setting.
SUN OVEN SAFFRON POTATO BREAD
Number Of Ingredients 9
Steps:
- Place the potato in a sauce pan of boiling water, reduce the heat and simmer until tender. Drain the potato, reserving 7/8 cup of the cooking water in a cup. Add the saffron threads to the hot water and let stand for 30 minutes. Mash the potato and let cool. Add the saffron water to the bread machine pan. Add the mashed potato and the egg. Sprinkle flour over the ingredients in the pan, ensuring that they are completely covered. Add the dry milk. Add the honey, butter, and salt in separate corners. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Check the dough after the first few minutes of kneading and add more water, 1 teaspoon at a time, if needed. When the dough cycle has finished turn the dough out onto a lightly floured surface. Gently punch it down. Shape the dough into a plump ball. Place it on a lightly floured baking sheet. Cover with oiled plastic wrap and let rise for 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough rises Slash the top of the loaf with three or four cuts, rotate and repeat to make a criss-cross pattern. Bake this in Sun Oven 1 to 1-1/2 hours or until it sounds hollow when tapped. Turn out onto a wire rack.
Nutrition Facts : Nutritional Facts Serves
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