Wednesday, August 11, 2010

Saffron, Part 2

I couldn't give up on the saffron without at least one more attempt at using it. I found this recipe in my "new" New York Times Heritage cookbook, hailing from Minnesota. I thought that bread's always a hit, so this was a good way to try saffron again. I didn't realize when I started this recipe that it was a sweet bread - what was I thinking? So, I served it with dinner anyway. No one gripes about sweet bread.


1/2 cup very warm water
1/4 tsp saffron threads, crumbled

1 cup warm milk
6 tsp yeast
4-1/2 cups flour

2 eggs
1/4 cup butter, cut in small pieces
1/2 cup sugar
1 tsp salt

Sprinkle the saffron threads into the warm water in a measuring cup, and set aside. Pour the milk into your mixing bowl or bread machine pan, add the yeast, then the other ingredients in order. Add the saffron and water, the mix according to my bread making tutorial. You may need to add a bit more flour to the dough to give it a good consistency. When the mixing is done, divide the bread dough in 2, and place each half in a well greased loaf pan. Brush the top of each with a little milk. Let rise until doubled in size, then bake at 375F for about 25 minutes, until the bread sounds hollow when gently tapped. Let it cool a few minutes before removing from the loaf pans.

It is a beautiful bread, with a delicate flavor of saffron. My middle daughter didn't like the taste of the saffron, but everyone else liked it. Ryan singlehandedly ate half a loaf the next day for breakfast and lunch. So, I believe saffron can remain in our household, after all!


Mickle in NZ said...

Lovely news - I guess saffron is another "love or hate" flavour. Well done Ryan!

Would you like one of your darlings to become a chef? - I think Ryan has the making of it! And I did write of soaking the saffron!!!

Sending huggles and care and love, Michelle and a happy Zebby, xxx and purrrrrrumbling!

gMarie said...

Oh that looks good - but what did you think? Honestly? g

lostpastremembered said...

That's a beautiful bread... and saffron flavored... wow, no wonder your family liked it (how about Thor?).

Channon said...

I'm not much on saffron either, but the bread looks good enough to eat!

Food, Fun and Life in the Charente said...

My first thought was also what did Thor think? DCiane

Big Dude said...

Your bread always looks so good.

The Blonde Duck said...

It looks so soft and warm and tasty...DROOL.

Tatersmama said...

Hmmm... I've never tried saffron, and I'm not sure it's actually on my "to-do" list, but this bread does sound wonderful.
Things have been extremely hectic around here, and I plan on coming back and checking up on your past posts, just as soon as things settle down!

And your comment on my last post? You basically said everything I had said in the deleted post. Great minds think alike, girl!

Pam said...

Gorgeous bread!!

altadenahiker said...

Guess we're all saying the same thing -- your bread has definite eye appeal.

Pam said...

This is really interesting with the saffron. I've never used it and am curious now and will try to find it. Your bread looks delicious! I'm a new follower and see lots of great recipes here! I am looking forward to your future posts!

grace said...

so saffron has a delicate flavor, eh? good to know. the bread is fluffy like a pillow and therefore awesome. :)

Pam said...

I love the new look of your site. This bread looks amazing (just like all of your other bread recipes).

monica said...

this looks soooo goood!! you inspire me to do some baking!