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Saffron Bread Recipe

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This recipe for Saffron Bread is from The Brydges Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 c boiling water
1/2 t saffron
2 cakes compressed yeast
1 tall can evaporated milk (irradiated)
1/4 c sugar
10 cups flour
2 T butter, melted
1/2 c citron, chopped
4 t salt
Directions:
Directions:
Steep saffron in boiling water for 5 minutes and strain.
Crumble yeast into a large mixing bowl.
Add sugar and let stand until liquid.
Mix saffron tea with milk and when lukewarm add to yeast with melted butter and salt.
Work in flour thoroughly and add currants and citron.
Kneed dough in bowl until smooth, round it up over top and put in another greased bowl to rise.
Cover and leave in warm place for about 2 hours, or until dough has doubled in bulk, about 1 hour this time.
Divide raised dough into 4 portions and let stand, covered on lightly floured board.
Shape into smooth loaves and put into greased pas.
Let rise again about 1 1/2 hours.
Bake in oven 450 deg4ees for 15 minutes, then reduce heat to 350 degrees and continue baking for 30-40 minutes.
Number Of Servings:
Number Of Servings:
4 loaves

 

 

 

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