Saffron - Raisin Bread Recipe

How to make it

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• Dissolve the yeast, ground saffron and sugar in the warm water. Let stand 10 minutes.
• Place the flours into a large mixing bowl.
• Add the remaining ingredients, and the saffron/yeast mixture.
• Knead about 10-15 minutes – until smooth and elastic.
• Transfer the dough to a lightly greased bowl.
• Let the dough rise on a warm and draft free place, about 2 hours, until it has doubled in size.
• Transfer the dough to a lightly floured work surface and deflate the dough.
• Divide the dough into two pieces.
• Make two strands of equal thickness and length, about 2 feet long each.
• Cross the two pieces over their center, placing the 'vertical' strand on top. Bring all four ends down toward you, making a large M shape.
• Move the far-right strand over the strand to the left of it.
• Move the second-to-the-left strand over the two strands to the right, making it the far-right strand.
• Move the far-left strand over the strand to the right of it.
• Move the second-to-the-right strand over the two strands over the two strands to the left, making it the far-left strand.
• Repeat these steps until the dough is braided.
• Place the braid on a lightly greased cookie sheet and cover.
• Let it rise for 60 minutes in a warm and draft free place until it has almost doubled in size.
• Preheat the oven to 350°F and bake the braid for 50 minutes. Remove to a wire rack and cool completely.

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