Saffron Breakfast Bread

Saffron Breakfast Bread

by Lydia Howell 1 year ago
0 (0)
15 minutes
65.9 kcal
11.3 g carbs
Description

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.

Ingredients
  • 3 ½ cups bread flour
  • 1 cup 2% milk
  • 2 eggs
  • ⅓ cup white sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 pinch Iranian saffron
  • ¾ cup raisins
Directions
  1. 1. Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
  2. 2. Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
  3. 3. 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.
  4. 4. 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.
  5. 5. Preheat oven to 375 degrees F (190 degrees C).
  6. 6. Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.
Nutrition Facts
serving: 3 small loaves
calories: 65.9 kcal
carbohydrates: 11.3 g
protein: 1.9 g
saturated fat: 0.9 g
cholesterol: 28.1 mg
sodium: 177.8 mg
fiber: 0.4 g
sugar: 9.5 g