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.
- 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
- Make sure the oven has been preheated to 350 degrees Fahrenheit.
- Steep the saffron in the boiling water for an hour, then strain, saving the saffron liquid.
- Scald the milk in a saucepan and then place it in a large mixing bowl.
- Thoroughly stir in the saffron liquid and the melted butter.
- Dissolve the yeast in warm water, then stir it into the warm milk mixture before adding in the nutmeg, salt, and sugar.
- Sift in the flour, and make sure it’s completely incorporated into what has now become dough.
- Add in the grated lemon rinds and the currants.
- Make sure all of the ingredients are blended well into the dough, which should be of a stiff consistency.
- 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.
- 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.
- Butter two 9x5x3” loaf pans.
- Divide the dough in half, and shape each half into loaves before putting them in their respective pans.
- Allow the dough to rise for a second time, about 50 minutes to an hour.
- Then, bake the dough for an hour or until they have reached a golden appearance and sound hollow when lightly tapped with a knife.
- Remove the loaf pans from the oven and place them on a cooling rack.
- Brush the top of each loaf with butter.
- 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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