Sunday, September 30, 2012

Saffron and Raisin Breakfast Bread

This slightly tangy sweet bread is great toasted for breakfast. Would also probably be good in mini-muffin form as something to pass with dinner!

Saffron and Raisin Breakfast Bread
Cooking Light, December 2007

1 1/3 c warm milk
1/4 tsp saffron threads, crumbled
2 1/4 tsp dry yeast
1 tsp sugar
1/2 c warm water
5 1/4 c bread flour, divided
1 1/2 c raisins
1/3 c sugar
3 T butter, melted and cooled
1 tsp salt

Combine milk and saffron let stand 10 minutes.

Dissolve yeast and 1 tsp sugar in warm water in a large bowl. Let stand 5 minutes. Stir in milk mixture. Add 5 c flour, raisins, 1/4 c sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out into a floured surface. Knead unti lsmooth and elastic, about 8 minutes. Add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands. Dough will feel sticky.

Place dough in a large bowl to let rise 90 minutes, or until doubled. Punch dough down cover and let rest 5 minutes.

Divide in half. Shape each portion into a 5" round loaf. Place loaves, seam sides down, 3" apart on a large baking sheet coated with Pam. Make 2 diagonal cuts 1/4" deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes, or until doubled.

Preheat oven to 375.

Uncover dough. Bake 30 minutes, or until they sound hollow when tapped. 

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