SAFFRON BREAD
This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.
Provided by starryangel777
Categories Yeast Breads
Time 8h
Yield 6 loaves
Number Of Ingredients 14
Steps:
- Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
- The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
- Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
- Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
- Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
- Then place the bread in a warm location, covered. And allow to rise until doubled in size.
- Once doubled, knead the bread again, and allow to rise until doubled one more time.
- Cut the dough into 6 loaves.
- Knead each dough ball and then place the loaves into greased loaf pans.
- Cover the pans and allow to rise until about level with the top of the pans.
- Bake the loaves at 350 degrees for 1 hour.
SAFFRON TEA BREAD
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
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
GINGER SAFFRON TEA
Make and share this Ginger Saffron Tea recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel ginger and chop it coarsely.
- Pour the 4 cups of water into a pot, add the ginger and cinnamon (optional) and bring to a boil.
- Turn the heat to low. Add the RawSpiceBar's Saffron strands, cover and simmer for 15 minutes.
- Uncover, turn heat slightly up and simmer for an additional 5 minutes. Add honey if you like it sweet.
- Strain tea into 4 cups. Serve and enjoy!
Nutrition Facts :
WELSH SAFFRON BREAD
This wonderful creation comes from Heartland by Marcia Adams, but I found it on the Batter-Splattered blog.
Provided by strawberrybird
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool.
- Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice.
- Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool.
Nutrition Facts : Calories 2507.2, Fat 105.6, SaturatedFat 62.2, Cholesterol 667, Sodium 3884.6, Carbohydrate 358.9, Fiber 19.7, Sugar 141.7, Protein 47.6
GINGER SAFFRON TEA
This recipe was emailed to me by Zamouri Spices. It is the site where I purchase Moroccan spices & smen. I have adjusted the recipe after the helpful review of 2Blue.
Provided by FDADELKARIM
Categories Beverages
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the ginger and chop coarsely.
- Pour the water into a pan, add honey, cinnamon stick, & chopped ginger, then bring to a boil.
- Turn heat to low then add the saffron strands, cover and simmer for 15 minutes.
- Uncover, turn up heat slightly and leave for 5 additional minutes.
- Strain the tea into cups and serve HOT.
Nutrition Facts : Calories 47.9, Sodium 5.4, Carbohydrate 13, Sugar 12.9, Protein 0.1
SAFFRON BREAKFAST BREAD
My friend showed me this recipe. It has such a floral, delicate taste! The only thing I changed from her recipe was using bread flour instead of all-purpose flour. My favorite bread recipe! Best served with unsalted butter and fresh honey.
Provided by Cab399
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 9
Steps:
- Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
- Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
- Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.
- Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 11.3 g, Cholesterol 28.1 mg, Fat 1.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 177.8 mg, Sugar 9.5 g
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