Best 10 Saffron Bread Recipes

SAFFRON BREAD

Steps:

• Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
• The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
• Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
• Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
• Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
• Then place the bread in a warm location, covered. And allow to rise until doubled in size.
• Once doubled, knead the bread again, and allow to rise until doubled one more time.
• Cut the dough into 6 loaves.
• Knead each dough ball and then place the loaves into greased loaf pans.
• Cover the pans and allow to rise until about level with the top of the pans.
• Bake the loaves at 350 degrees for 1 hour.

ENGLISH SAFFRON BREAD

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
• In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

SWEDISH SAFFRON BREAD

Steps:

• Set the oven at 250°F.
• Put the saffron in a cup and put it in the oven.
• After 5 minutes, pour 1/4 cup of very hot water over it.
• Let it steep for 20 minutes while you get on with the rest of the preparation.
• Put the raisins in a bowl and cover with hot water.
• Set aside.
• Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
• Combine the flour, remaining sugar, and salt in a large mixing bowl.
• Mix in the yeast mixture and then the butter.
• When everything is thoroughly combined, add the saffron mixture.
• Drain the raisins and add them.
• Mix and knead thoroughly until the dough is soft but not sticky.
• Roll it into a ball and put it in a greased bowl.
• Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
• Knock the dough down by thumping it firmly several times.
• Knead it for 2 or 3 minutes.
• To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
• Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
• Tuck the ends underneath.
• Place on a greased baking sheet and cover with plastic wrap.
• Let rise in a draft-free spot for about an hour or until doubled in bulk.
• During the last 10 minutes of rising time, set the oven at 400°F
• Brush the bread with the egg wash.
• Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

SAFFRON BREAKFAST BREAD

Steps:

• Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
• Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
• Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.
• Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.

CORNISH SAFFRON BREAD

Steps:

• Seep saffron in water. Reserve 1 Tablespoon of butter. Add all ingredients to bread machine and bake on Light setting. When the bread is finished baking, brush the top of the loaf with 1 Tablespoon melted butter. This recipe can also be used to make rolls. Bake at 375 degrees F for 20 minutes.

SAFFRON TEA BREAD

Steps:

• put the saffron in a jug and pour in 230 ml of hot water.
• leave to infuse for at least 20 minutes.
• put the butter and sugar in a large saucepan and stir over a moderate heat.
• When the butter has melted and mixed with the sugar, add the sultanas and cherries.
• pour in the saffron water.
• return to heat and simmer gently for 5 minutes.
• leave to cool.
• preheat over to 180c/gas 4.
• grease and line a 500gr loaf tin.
• stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
• Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
• leave to cool on a rack.
• serve in slices with butter.
• I have a 1 KG tin, so just use double the mixture and bake longer

SAFFRON BREAD (ABM)

Steps:

• Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
• Using a mortar and pestle grind the saffron threads into fine powder.
• Place the ingredients into the bread machine in order given.
• Turn bread machine to white bread cycle and press start.
• When bread is done, remove from machine and place on wire rack to cool.

MIDDLE EASTERN SEMOLINA AND SAFFRON BREAD

Steps:

• Crush the saffron and mix it in 1 teaspoon of boiling water, set aside.
• In a large bowl whisk together the 1/2 cup warm water, the yeast, and sugar. Let stand about 5 minutes or until frothy.
• Stir in the 1 cup water and 2 tablespoons of the olive oil saffron mix. Add 2 cups of the bread flour, the 1-2/3 cups semolina flour, the turmeric, caraway seed and salt. Beat with an electric mixer on low speed until combined, scraping sides of bowl occasionally.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Grease a large bowl with the remaining 1 tablespoon olive oil. Place dough in greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
• Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a large baking sheet with parchment paper; sprinkle parchment with the 1 tablespoon semolina flour. Set aside. Shape each dough half into a 6-inch round loaf. Place dough rounds on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
• Adjust one oven rack to the lowest position and another oven rack to the lower-middle position. Set a shallow baking pan on the bottom rack. Preheat the oven to 450 degrees F.
• Using a sharp knife, cut an X into the top of each loaf. Place baking sheet with dough rounds on the middle rack. Place the ice cubes in the shallow baking pan on the lower (as they melt, they'll create steam, which helps the dough rise and develop a crisp crust). Bake rounds about 25 minutes or until deep golden and rounds sound hollow when tapped. If necessary to prevent overbrowning, cover rounds with foil for the last 10 minutes of baking.
• Transfer to a wire rack; cool completely.

SAFFRON BREAD

Steps:

• Seep saffron in water. Bake on Light setting.

SUN OVEN SAFFRON POTATO BREAD

Steps:

• Place the potato in a sauce pan of boiling water, reduce the heat and simmer until tender. Drain the potato, reserving 7/8 cup of the cooking water in a cup. Add the saffron threads to the hot water and let stand for 30 minutes. Mash the potato and let cool. Add the saffron water to the bread machine pan. Add the mashed potato and the egg. Sprinkle flour over the ingredients in the pan, ensuring that they are completely covered. Add the dry milk. Add the honey, butter, and salt in separate corners. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Check the dough after the first few minutes of kneading and add more water, 1 teaspoon at a time, if needed. When the dough cycle has finished turn the dough out onto a lightly floured surface. Gently punch it down. Shape the dough into a plump ball. Place it on a lightly floured baking sheet. Cover with oiled plastic wrap and let rise for 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough rises Slash the top of the loaf with three or four cuts, rotate and repeat to make a criss-cross pattern. Bake this in Sun Oven 1 to 1-1/2 hours or until it sounds hollow when tapped. Turn out onto a wire rack.