Swedish Saffron Bread

Many years ago I had the privilege of attending a small gathering at Wild Oats, our small town organic market. The cook/speaker was cookbook author Tom LaCalamita, and he prepared an assortment of food from his upcoming book, Pressure Cookers for DUMMIES - A reference for the rest of Us! Mr. LaCalamita is an easy going friendly speaker and cook. That last part is important, because he is just like us. A home cook who cooks for his family and enjoys good food.

 
Now some 15 years later, Wild Oats is gone, absorbed by a large grocery group. Our town is not as small and I have more Tom LaCalamita books. As it turns out, the man loves bread. A nice coincidence, because I love baking bread.


I have been wanting to cook (something, anything!) with saffron, and when Sue of Couscous and Consciousness began her Make it with .........Mondays series, she started with saffron. Having never cooked with this ingredient, I thought I would start with bread.

Swedish Saffron Bread
from:  The Ultimate Bread Machine Cookbook
by:  Tom LaCalamita

2 1/4 t yeast
3 c flour
1/3 c sugar
dash salt
approximately 1/2 t saffron threads, crumbled to make 1/4 t powdered saffron
3 T soft (room temp) butter
1 egg
3/4 c PLUS 2 T milk, warmed to room temp

ingredients needed before baking:
1 egg
1 t water
6 blanched almonds - if desired
6 raisins - if desired

Load ingredients into ABM in order given. Process on dough cycle.

When dough cycle is complete, divide dough into half on a floured surface.

Squeeze each piece into a rope approximately 14-16 inches long. Cross the pieces of dough in a large X on a prepared baking sheet.

Coil up each end of the dough toward the center. Let rise again until doubled in bulk, 45 - 90 minutes depending upon the warmth of your kitchen or proofing area.

When dough had doubled, preheat the oven to 375 degrees. Make the egg wash by beating together the egg and water. Carefully "paint" the dough with the egg wash, and arrange the raisins and almonds.

To be honest, there was not a photo of how the bread was to be decorated, and my mind could not establish a pattern with 4 dough coils and the 6 almonds and 6 raisins. And then I realized, I'm not Swedish! So this is my way, 3 raisins on each coil and sliced almonds over all. Then it went into the oven...............

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This post is shared with:

Make it with Saffron @ Couscous & Consciousness

Pennywise Platter Thursday @ a nourishing gourmet

Friday Potluck @ EKats Kitchen

Tuesday Night Supper Club @ fudge ripple