Saffron-Raisin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup low-fat milk1 ½ tsp yeast¼ tsp ground saffron3 cups flour2 cups whole-wheat flour1/3 cup sugar1 egg, beaten3 tbsp unsalted butter, softened1 ½ tsp salt2/3 cup raisins
Heat the milk and dissolve the ground saffron and yeast.
Place the flour and sugar into the mixing bowl and mix together well.
Add the saffron-milk and beaten egg and mix with the paddle until the liquids have been absorbed.
Remove the paddle and cover the bowl; let the dough rest for 20 minutes.
Add the salt and butter.
Place the dough hook and knead further about 10 minutes – until smooth and elastic and the dough only sticks a little bit to the bottom of the bowl.
Add the raisins when the dough is almost ready.
Transfer the dough to a lightly greased bowl and cover with lightly greased plastic wrap.
Let the dough rise on a warm and draft free place, about 90 minutes, 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, shape them into rounds and allow them to rest, covered, for about 10 minutes.
Make two strands of equal thickness and length, about 23” 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 greased parchment paper and cover it with lightly greased plastic wrap.
Let it rise for 45-60 minutes on 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.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Place the flour and sugar into the mixing bowl and mix together well.
Add the saffron-milk and beaten egg and mix with the paddle until the liquids have been absorbed.
Remove the paddle and cover the bowl; let the dough rest for 20 minutes.
Add the salt and butter.
Place the dough hook and knead further about 10 minutes – until smooth and elastic and the dough only sticks a little bit to the bottom of the bowl.
Add the raisins when the dough is almost ready.
Transfer the dough to a lightly greased bowl and cover with lightly greased plastic wrap.
Let the dough rise on a warm and draft free place, about 90 minutes, 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, shape them into rounds and allow them to rest, covered, for about 10 minutes.
Make two strands of equal thickness and length, about 23” 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 greased parchment paper and cover it with lightly greased plastic wrap.
Let it rise for 45-60 minutes on 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.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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
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