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.

Comments

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Donut Army

Search This Blog