Easy Saffron Bread Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Instant minced onion | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Crushed Saffron pieces - 1/8 teaspoon | ||
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| All-purpose flour - 4 1/2 cups | ||
| Caraway Seed | ||
Directions
MAKING
1 In a pan, scald milk.
2 Blend in sugar, butter, onion, salt and crushed saffron.
3 Allow to cool until lukewarm.
4 In a large mixing bowl, sprinkle yeast over warm water.
5 Stir until dissolved, add in the milk mixture.
6 Mix in flour; stir until well blended.
7 Cover and set in warm place.
8 Allow to rise more than double in bulk, for about 40 minutes.
9 Stir batter down and beat vigorously for 1/2 minute.
10 Into greased 1 1/2 -quart round casserole, pour the batter; sprinkle top with caraway seed.
11 Bake in 375°Fahrenheit oven for 1 to 1 1/4 hours.
SERVING
12 Serve as desired.
1 In a pan, scald milk.
2 Blend in sugar, butter, onion, salt and crushed saffron.
3 Allow to cool until lukewarm.
4 In a large mixing bowl, sprinkle yeast over warm water.
5 Stir until dissolved, add in the milk mixture.
6 Mix in flour; stir until well blended.
7 Cover and set in warm place.
8 Allow to rise more than double in bulk, for about 40 minutes.
9 Stir batter down and beat vigorously for 1/2 minute.
10 Into greased 1 1/2 -quart round casserole, pour the batter; sprinkle top with caraway seed.
11 Bake in 375°Fahrenheit oven for 1 to 1 1/4 hours.
SERVING
12 Serve as desired.
Chef
