Lucia bread (swedish saffron bread)

Yield: 1 Servings

Measure Ingredient
¾ cup Plus
2 tablespoons Milk
1 large Egg
3 cups All-purpose flour
1 pinch Salt
⅓ cup Sugar
¼ teaspoon Powdered saffron
3 tablespoons Unsalted butter
2¼ teaspoon Fast-rise yeast
1 large Egg beaten with:
1 teaspoon Water
6 \N Blanched Almonds
6 \N Dark Raisins



Source: The Ultimate Bread Machine Cookbook (served by eldest daughter to her family on the morning of Dec. 13 which is St. Lucia Day.

~---Use bread machine set on DOUGH CYCLE At end of program, press clear/stop. To punch dough down, press start and knead for 60 seconds.

Press clear/stop again. Remove dough and let rest 5 min before hand shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a large X Curl each end, toward center, into a coil. Cover with clean kitchen cloth Ret rise till dbl in size - about 1-½ hours. Preheat oven to 375° Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6 blanched Almonds, 6 Dark Raisins Bake for approx. 25-30 min til golden brown. REmove from oven, Cool on Rack Posted to Digest bread-bakers.v096.n065 From: Bev Janson <claycooker@...> Date: Sun, 08 Dec 1996 22:04:27 -0600

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