Saffron Bread Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Interest Group

Ingredients

 Flour6 Cup (96 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Mace1⁄4 Teaspoon
 Currants1 Cup (16 tbs)
 Margarine1⁄2 Pound
 Yeast1⁄2 Ounce
 Powdered saffron1⁄4 Ounce
 Milk1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4982 Calories from Fat 1760

% Daily Value*

Total Fat 198 g305.1%

Saturated Fat 38.2 g191.2%

Trans Fat 0 g

Cholesterol 22.6 mg

Sodium 2123.9 mg88.5%

Total Carbohydrates 710 g236.6%

Dietary Fiber 27 g108%

Sugars 122.4 g

Protein 89 g177.9%

Vitamin A 168.8% Vitamin C 87%

Calcium 43% Iron 208.2%

*Based on a 2000 Calorie diet

Directions

Combine flour, sugar, salt, nutmeg, mace, currants and margarine in large bowl until blended.
Soften yeast in 1/2 cup warm water; steep saffron in 1/2 cup hot water.
Make well in flour mixture; add saf- fron water, scalded milk and yeast, mixing well.
Place in greased bowl, turning dough to grease top.
Cover; let rise until doubled in bulk.
Form into loaves; let rise again until doubled in bulk.
Bake in 375-degree oven for 15 minutes.
Reduce oven tem- perature to 350 degrees; bake for 30 minutes longer.
Quantcast