Saffron Breakfast Bread

Name: Saffron Breakfast Bread recipe
Prep time: 30 min
Cook time: 15 min
Yield: 3 small loaves
Cuisine: Global
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

by Lydia Howell 1 year ago

0 (0)

15 minutes

65.9 kcal

11.3 g carbs

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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. Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
2. Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
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. 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. Preheat oven to 375 degrees F (190 degrees C).
6. Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.