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.
A cooking blog that has very little to do with donuts. Or armies.