Fabulous Freelancer Foodie Recipe: Saffron Bread

Try this saffron bread recipe the next time you’re looking for an aromatic, unique pairing for anything from soups and salads to meat and poultry!

Note: the original can be found in the cookbook, American Family Cookie: The Best of Regional Recipes.

Ingredients:

  • ¼ teaspoon of crumbled saffron threads
  • ½ cup of boiling water
  • 2 cups of milk
  • ¼ pound melted butter
  • 1 package of active dry yeast
  • 2 tablespoons of warm water
  • 1 cup of sugar
  • ½ teaspoon salt
  • ½ teaspoon of nutmeg
  • 6 to 6 ½ cups of sifted flour
  • The grated rinds of two lemons
  • 2 cups of currants
  • 1 tablespoon of melted butter

Directions:

  1. Make sure the oven has been preheated to 350 degrees Fahrenheit.
  2. Steep the saffron in the boiling water for an hour, then strain, saving the saffron liquid.
  3. Scald the milk in a saucepan and then place it in a large mixing bowl.
  4. Thoroughly stir in the saffron liquid and the melted butter.
  5. Dissolve the yeast in warm water, then stir it into the warm milk mixture before adding in the nutmeg, salt, and sugar.
  6. Sift in the flour, and make sure it’s completely incorporated into what has now become dough.
  7. Add in the grated lemon rinds and the currants.
  8. Make sure all of the ingredients are blended well into the dough, which should be of a stiff consistency.
  9. Cover the dough in the mixing bowl with a clean towel, letting it rise in a warm place for about 1 ½ hours until it has doubled in bulk.
  10. Remove the dough from the mixing bowl, punch it down, then knead it for about 2 minutes on a lightly floured surface until its smooth.
  11. Butter two 9x5x3” loaf pans.
  12. Divide the dough in half, and shape each half into loaves before putting them in their respective pans.
  13. Allow the dough to rise for a second time, about 50 minutes to an hour.
  14. Then, bake the dough for an hour or until they have reached a golden appearance and sound hollow when lightly tapped with a knife.
  15. Remove the loaf pans from the oven and place them on a cooling rack.
  16. Brush the top of each loaf with butter.
  17. Let the loafs cool in their pans for 10 minutes before turning them directly onto the racks and allowing them to cool completely before they’re sliced and served.

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