Saffron bread

0 Review(s)
Ethnicity
None  
Base Type
Bread  
Course
Side Dish  
Preparation Time
60+ Minutes  
Difficulty
Difficult  
Serving Size
Refresh / Double it
Comments
1 loaf; Similiar to bread from Calumet, Michigan. Great with Thimbleberry jam. This bread was our special treat when we went up North and we always brought some home to freeze for later.  
Source
 
Source Description
Dad Pesola  
Last Modified
2006-07-17  
User
Joyce McGuire



Ingredients
                
1/2 t
saffron threads

1/4 c
hot water

1 c
milk

1/4 c
butter

1 T
grated lemon peel

1 T
active dry yeast

1/4 c
sugar

1/4 t
nutmeg

3 c
flour

1 c
raisins


Directions
Steep the saffron in the hot water for 10 to 15 minutes.  Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted.  Cool, then add lemon peel.  Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve.  Add the sugar, nutmeg, 2 cups flour and the saffron mixture.  Beat until smooth.  Stir in the raisins and another 1/2 cup of flour.  Cover with a damp towel and let rise in a warm place until doubled in size.  Then punch down and knead on a lightly floured board until smooth.  Shape into a loaf and placde in an oiled 4 by 9 inch bread pan.  Let rise until doubled.

Bake in a 350 degree oven for about an hour.  Cool for 10 minutes in pan before turning out on a wire rack to finish cooling.  Cool Completely before slicing.