Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This recipe employs the technique of steeping saffron in hot liquid to release its color and aroma. Serve toasted or plain with honey for a special holiday breakfast or brunch.
Ingredients[]
- 1 1/3 cups warm fat-free milk (100° to 110°)
- 1/4 teaspoon saffron threads, crushed
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1/2 cup warm water (100° to 110°)
- 5 1/4 cups bread flour, divided
- 1 1/2 cups raisins
- 1/4 cup sugar
- 3 tablespoons butter, melted and cooled
- 1 teaspoon salt
- Cooking spray
Directions[]
- Combine milk and saffron; let stand 10 minutes.
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy.
- Stir in milk mixture.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size (Gently press two fingers into dough. If indentation remains, dough has risen enough).
- Punch dough down; cover and let rest 5 minutes.
- Divide in half.
- Shape each portion into a 5-inch round loaf.
- Place loaves, 3 inches apart, on a large baking sheet coated with cooking spray.
- Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife.
- Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 375°.
- Uncover dough.
- Bake at 375° for 30 minutes or until loaves are browned on bottom and sound hollow when tapped.
- Remove from pan; cool on wire racks.
Yield: 2 loaves, 20 servings (serving size: 1 slice)