Saffron Bread Recipe
Ingredients
| Milk | 2 1/2 Cup (16 tbs) | |
| Butter | 1/2 pound | |
| Saffron package | 1 | |
| Salt | 1 Teaspoon | |
| 2 cakes yeast | ||
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Flour | 8 Cup (16 tbs) | |
| 1 1/2 cups seeded raisins | ||
Directions
Heat milk, add butter to melt and cool to lukewarm.
Dissolve saffron and yeast in 1 teaspoon milk.
Add to milk with the sugar blend in beaten eggs.
Stir in flour until sticky and knead in rest of flour along with raisins.
Keep kneading until smooth, firm and glossy.
Let rise in greased bowl until double in size.
Place on board and shape into braided loaves.
Let rise one hour after placing in bread tins.
Bake 375° for 45 minutes.
Dissolve saffron and yeast in 1 teaspoon milk.
Add to milk with the sugar blend in beaten eggs.
Stir in flour until sticky and knead in rest of flour along with raisins.
Keep kneading until smooth, firm and glossy.
Let rise in greased bowl until double in size.
Place on board and shape into braided loaves.
Let rise one hour after placing in bread tins.
Bake 375° for 45 minutes.
Chef
