Swedish Saffron Bread Recipe
Ingredients
| Yeast package | 2 | |
| Sugar | 1 Teaspoon | |
| 1/2. cup warm water | ||
| Milk | 1 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Saffron threads | 1 Teaspoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| 1/4 cup light raisins | ||
| Currants | 1/4 Cup (16 tbs), dried | |
| Cherries | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup chopped citrus peel | ||
Directions
In a small bowl, stir the 2 tsp.sugar into warm water.
Stir in yeast and let stand about 10 minutes.
Scald milk.
Remove from heat and stir in butter, the 1/2 cup sugar, and salt.
Allow to cool.
Meanwhile, in a small bowl, place saffron threads in boiling water.
Set aside to cool.
In a large mixing bowl, combine cooled milk and cooled saffron water.
Stir in the yeast.
Add half the flour and beat well.
Add remaining flour and beat in by hand until thoroughly mixed.
Stir in the fruit.
Turn dough onto a lightly floured board and knead for 8 to 10 minutes, adding flour if dough becomes sticky.
Place dough in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled in bulk, about 2 hours.
Punch dough down.
Turn out onto a floured board and let rest for 10 minutes.
Shape into 2 loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2-inch pans.
Let rise until doubled in bulk, about 1 hour and 30 minutes.
Bake in a 375°F oven for 45 minutes.
Check loaves after 25 minutes.
If tops are already brown, cover loaves with foil for the last 20 minutes of baking.
Remove loaves from oven and brush tops with butter.
Let cool for 10 minutes, then remove loaves from pans and cool on a rack.
Stir in yeast and let stand about 10 minutes.
Scald milk.
Remove from heat and stir in butter, the 1/2 cup sugar, and salt.
Allow to cool.
Meanwhile, in a small bowl, place saffron threads in boiling water.
Set aside to cool.
In a large mixing bowl, combine cooled milk and cooled saffron water.
Stir in the yeast.
Add half the flour and beat well.
Add remaining flour and beat in by hand until thoroughly mixed.
Stir in the fruit.
Turn dough onto a lightly floured board and knead for 8 to 10 minutes, adding flour if dough becomes sticky.
Place dough in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled in bulk, about 2 hours.
Punch dough down.
Turn out onto a floured board and let rest for 10 minutes.
Shape into 2 loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2-inch pans.
Let rise until doubled in bulk, about 1 hour and 30 minutes.
Bake in a 375°F oven for 45 minutes.
Check loaves after 25 minutes.
If tops are already brown, cover loaves with foil for the last 20 minutes of baking.
Remove loaves from oven and brush tops with butter.
Let cool for 10 minutes, then remove loaves from pans and cool on a rack.
Chef
