Recipe

Saffron - Raisin Bread Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 7 months, 3 weeks ago Adapted from http://koekjevaneigendeeg.blog spot.com/2007/10/saffron-b raid-with-raisins.html, complete with a thorough explanation of the 4-strand braiding technique. A great morning sweet bread that's perfect for French toast later! Prep:190m Cook:50m Servings:20	Jo_jo_ba
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Ingredients

1/4 cup warm water

1 ½ tsp yeast

¼ tsp ground saffron

1/3 cup sugar

3 cups flour

2 cups whole-wheat flour

1 cup low-fat milk, warmed

2/3 cup warm water

2/3 cup raisins, soaked and drained

1 egg, beaten

3 tbsp canola oil

1 ½ tsp salt

Directions

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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Comments

jo_jo_ba 7 months, 3 weeks ago said:
Amount Per Serving
Calories: 168.2
Total Fat: 2.7 g
Cholesterol: 15.8 mg
Sodium: 22.4 mg
Total Carbs: 31.9 g
Dietary Fiber: 2.2 g
Protein: 5.0 g