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                                                                  This recipe employs the technique of steeping saffron in hot liquid to release its color and aroma, which adds a wonderful, mellow flavor to this bread. Saffron breads are a tradition in southwestern England and throughout many Nordic countries, especially Sweden and Finland. Serve toasted or plain with honey for a special holiday breakfast or brunch.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup non-fat milk
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 5 1/4 cup bread flour
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine milk and saffron; let stand 10 minutes.
                                                                  • Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.
                                                                  • Preheat oven to 375º.
                                                                  • Uncover dough. Bake at 375º for 30 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 2loaves, 20 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake

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