Saffron and Golden Raisin Breakfast Bread |
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Prep Time: 7 Minutes Cook Time: 32 Minutes |
Ready In: 39 Minutes Servings: 1 |
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Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted. Ingredients:
1/4 teaspoon saffron threads |
2 teaspoons warm water |
3 egg yolks |
3/4 cup warm water (75° to 85°) |
2 tablespoons butter, softened |
2 tablespoons granulated sugar |
1 (12-ounce) package bread machine country white bread mix (we tested with fleischmann's) |
1/2 cup golden raisins |
1/2 cup chopped walnuts |
1 tablespoon water |
turbinado sugar |
Directions:
1. Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes. Place saffron mixture, 2 egg yolks, 3/4 cup warm water, and next 5 ingredients, including yeast packet from bread mix) in a bread machine. Set bread machine to dough setting according to manufacturer's instructions; start machine.
2. When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times. Form dough into a loaf, and place in a greased 9 x 5 loafpan. Let dough rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.
3. Combine remaining egg yolk with 1 tablespoon water. Brush top of loaf with egg wash, and sprinkle with turbinado sugar.
4. Bake at 350º for 32 minutes or until golden. Remove from pan, and cool completely on a wire rack.
5. Mini Breakfast Breads: Divide dough into 3 portions. Form into 3 small loaves, and place in 3 greased 5 3/4 x 3 1/4 loafpans. Continue with recipe, letting dough rise 40 minutes and baking mini loaves at 350° for 20 minutes or until golden. Yield: 3 loaves.
6. Note: We recommend cooling this loaf on its side on a wire rack. This helps the loaf maintain its shape.
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