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
approximately 1/2 t saffron threads, crumbled to make 1/4 t powdered saffron
3 T soft (room temp) butter
3/4 c PLUS 2 T milk, warmed to room temp
ingredients needed before baking:
1 t water
6 blanched almonds - if desired
6 raisins - if desired
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.
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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