Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, saffron bread. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Lucia, Swedish saffron bread is great anytime and makes a fitting. Jump to navigation Jump to search. Snack Feast: Double-click to set out a Tray of Saffron Bread to share with anyone in the area.
Saffron bread is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Saffron bread is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have saffron bread using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Saffron bread:
- Prepare 255 g strong white flour
- Get 1 (7 g) sachet fast acting yeast
- Prepare 1/4 tsp salt
- Prepare 25 g golden sugar
- Prepare 2 pinches saffron threads
- Take 3 tbs clotted cream
- Prepare For the filling
- Prepare 25 g butter (softened)
- Take 1/2 tsp mixed spice
- Prepare 50 g fruit (sultanas/raisins)
Saffron, Crocus sativus is Manganese and Iron rich species which supports for Expectorant, Anticarcinogenic, Anti-depressant and Anticovulsant activity. News & Information for Amateur Bakers and Artisan Bread Enthusiasts. Saffron, honey, and herbs provide grilled chicken breasts with a rich flavor that is undeniably Saffron-scented rice cooked with butter and onion makes a wonderful side dish for any special. Proper storage is essential for expensive saffron.
Instructions to make Saffron bread:
- Grease a large loaf tin or 2 normal size tins.
- Heat the milk until just simmering. Add the saffron strands and allow to soak for 10 to 15.
- Add the clotted cream to the infused milk and saffron. Allow to simmer for a few minutes.
- Mix the flour, salt, yeast and sugar in a bowl.
- Create a well in the centre and then add the milk, cream and saffron mix. Mix well until you have a soft dough.
- Turn out onto a floured surface an knead for 5 - 10 minutes. Add the sugar and fruits as you go.
- Pop into a bowl and either cover with cling film and keep in a warm place, or put a prover until doubled in size. Approximately 40 minutes but could be longer.
- Once double in size, “knock back” the dough in the bowl and turn out an knead again for a further 5 minutes.
- Split the dough into three portions and roll each into a long sausage. Braid the dough sausages and place in the greased pan(s). Cover with film, or place in a prover, and allow to stand until again double in size. (I cheated I used cake liners rather than grease the tins). Again about 40 minutes.
- Heat the oven to 180c/gas 4. Cook for 25 min until golden. Remove from the oven and allow to cool for 10 minutes. (While hot you can brush with honey if you really want sweet bread)
- Whether you then serve immediately or allow it to cool. Cut into thick slices and serve with butter or even better clotted cream.
- Enjoy.
For ground saffron, lightly toast and grind threads yourself. Steep them in the cooking liquid before using. Lucia Day and traditionally you have saffron bread on lucia "Lussekatter." Fortunately, a little saffron goes a long way. Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour.
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