SAFFRON BREAKFAST BREAD
My friend showed me this recipe. It has such a floral, delicate taste! The only thing I changed from her recipe was using bread flour instead of all-purpose flour. My favorite bread recipe! Best served with unsalted butter and fresh honey.
Provided by Cab399
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 11.3 g, Cholesterol 28.1 mg, Fat 1.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 177.8 mg, Sugar 9.5 g
GINGER SAFFRON TEA
Make and share this Ginger Saffron Tea recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Peel ginger and chop it coarsely.
- Pour the 4 cups of water into a pot, add the ginger and cinnamon (optional) and bring to a boil.
- Turn the heat to low. Add the RawSpiceBar's Saffron strands, cover and simmer for 15 minutes.
- Uncover, turn heat slightly up and simmer for an additional 5 minutes. Add honey if you like it sweet.
- Strain tea into 4 cups. Serve and enjoy!
Nutrition Facts :
SAFFRON SHORTBREAD
This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.
Provided by Chef Regina V. Smith
Categories Bar Cookie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 382.1, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 64.7, Carbohydrate 40.7, Fiber 0.8, Sugar 16.8, Protein 3.5
SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
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.
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