Best Saffron Breakfast Bread Recipes

EASY ITALIAN EASTER BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

SWEDISH SAFFRON BREAD

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.

SAFFRON BREAD (ABM)

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.

SAFFRON BREAD

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.

WELSH SAFFRON BREAD

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.