Saffronbread Recipes

Steps:

• Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
• Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
• Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.
• Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.

Steps:

• Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
• Using a mortar and pestle grind the saffron threads into fine powder.
• Place the ingredients into the bread machine in order given.
• Turn bread machine to white bread cycle and press start.
• When bread is done, remove from machine and place on wire rack to cool.

Steps:

• Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
• The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
• Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
• Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
• Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
• Then place the bread in a warm location, covered. And allow to rise until doubled in size.
• Once doubled, knead the bread again, and allow to rise until doubled one more time.
• Cut the dough into 6 loaves.
• Knead each dough ball and then place the loaves into greased loaf pans.
• Cover the pans and allow to rise until about level with the top of the pans.
• Bake the loaves at 350 degrees for 1 hour.

Steps:

• Set the oven at 250°F.
• Put the saffron in a cup and put it in the oven.
• After 5 minutes, pour 1/4 cup of very hot water over it.
• Let it steep for 20 minutes while you get on with the rest of the preparation.
• Put the raisins in a bowl and cover with hot water.
• Set aside.
• Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
• Combine the flour, remaining sugar, and salt in a large mixing bowl.
• Mix in the yeast mixture and then the butter.
• When everything is thoroughly combined, add the saffron mixture.
• Drain the raisins and add them.
• Mix and knead thoroughly until the dough is soft but not sticky.
• Roll it into a ball and put it in a greased bowl.
• Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
• Knock the dough down by thumping it firmly several times.
• Knead it for 2 or 3 minutes.
• To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
• Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
• Tuck the ends underneath.
• Place on a greased baking sheet and cover with plastic wrap.
• Let rise in a draft-free spot for about an hour or until doubled in bulk.
• During the last 10 minutes of rising time, set the oven at 400°F
• Brush the bread with the egg wash.
• Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

Steps:

• Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it's at least 110 degrees F when it?s in the bowl) and mix in the yeast, sugar and saffron. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4 1/2 cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1 1/2 more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn't stick to the bottom of the bowl. The dough will be soft and a little sticky.
• Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth-side down. Roll the dough around to cover it with oil, then turn it smooth-side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
• Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth-side up and roll it into a cylinder. Roll the dough into a rope 17 inches long and lay it seam-side down on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
• To braid the dough, pile one end of the ropes on top of each other and pinch them together and under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you?ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
• Meanwhile, preheat the oven to 350 degrees F. Place an oven rack in the lower third of the oven. Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom. Place the challah on a baking rack and cool completely.

Steps:

• Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
• Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
• In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
• Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.

Steps:

• put the saffron in a jug and pour in 230 ml of hot water.
• leave to infuse for at least 20 minutes.
• put the butter and sugar in a large saucepan and stir over a moderate heat.
• When the butter has melted and mixed with the sugar, add the sultanas and cherries.
• pour in the saffron water.
• return to heat and simmer gently for 5 minutes.
• leave to cool.
• preheat over to 180c/gas 4.
• grease and line a 500gr loaf tin.
• stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
• Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
• leave to cool on a rack.
• serve in slices with butter.
• I have a 1 KG tin, so just use double the mixture and bake longer