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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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The saffron color to this bread is lovely and this is a beautiful Easter bread. If you are a bread lover give this a try.From the Sturgis online journal. Ingredients:
1/4 teaspoon saffron, crumbled |
1 cup warm water |
2 packages dry active yeast |
1/2 cup plus 2 tablespoons sugar |
4 3/4 cups all-purpose flour |
4 tablespoons unsalted butter, softened |
3 large egg yolks |
1 large egg |
Directions:
1. Steep the saffron in the warm water for 10 minutes in a small bowl. Combine the yeast, 2 tablespoons sugar, 1 cup flour and 2/3 cup of the saffron water in a large bowl. Cover with a clean, damp kitchen towel and let rest for 30 minutes. Coat a large bowl with the butter and set aside. Stir the yeast-and-flour mixture (the “sponge”) down with a wooden spoon and stir in the 1/2 cup sugar, the remaining saffron water, egg yolks, whole egg and remaining flour. Continue to stir until a very sticky dough forms, about 3 minutes. Transfer the dough to a lightly floured surface, knead dough to form it into a ball then transfer it to the prepared bowl, turning to coat all sides with butter. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until the dough doubles in volume, about 1 hour.
2. Preheat oven to 425 degrees. Punch the dough down and divide it in half. Form both halves into loaves and place in two 9 x 5 x 3-inch greased loaf pans. Cover with the damp towel and let rise until doubled in volume, about 20 minutes. Bake in the lower third of the oven until loaves are golden and sound hollow when tapped, 20 to 25 minutes. Transfer to a wire rack to cool.
3. Approximate servings per recipe: 32. Per serving: Calories 105; Fat 2.25g; Carbohydrates 18.34g; Fiber 0.61g; Protein 2.60g.
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