English Saffron Bread Food

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ENGLISH SAFFRON BREAD



English Saffron Bread image

The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.

Provided by GODGIFU

Categories     Bread     Yeast Bread Recipes     Egg

Time 2h30m

Yield 15

Number Of Ingredients 12

1 ½ cups milk
1 cup butter
1 cup white sugar
2 teaspoons saffron
½ cup hot water
2 (.25 ounce) packages active dry yeast
2 eggs
2 teaspoons salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons grated lemon zest
6 cups all-purpose flour

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
  • In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 53.4 g, Cholesterol 59.3 mg, Fat 14 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 8.4 g, Sodium 418.5 mg, Sugar 14.7 g

SAFFRON TEA BREAD



Saffron Tea Bread image

Make and share this Saffron Tea Bread recipe from Food.com.

Provided by ann teapot

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

1 pinch saffron thread
100 g butter
100 g caster sugar
100 g golden sultana raisins
50 g chopped glace cherries
280 g plain flour
2 teaspoons baking powder
1 pinch salt

Steps:

  • put the saffron in a jug and pour in 230 ml of hot water.
  • leave to infuse for at least 20 minutes.
  • put the butter and sugar in a large saucepan and stir over a moderate heat.
  • When the butter has melted and mixed with the sugar, add the sultanas and cherries.
  • pour in the saffron water.
  • return to heat and simmer gently for 5 minutes.
  • leave to cool.
  • preheat over to 180c/gas 4.
  • grease and line a 500gr loaf tin.
  • stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
  • Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
  • leave to cool on a rack.
  • serve in slices with butter.
  • I have a 1 KG tin, so just use double the mixture and bake longer

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