Oregon hazelnut saffron bread

2 Loaves

Ingredients

QuantityIngredient
½cupWater
¼teaspoonSaffron threads
tablespoonDry yeast
2tablespoonsGranulated sugar
1cupMelted butter
teaspoonSalt
4cupsAll-purpose flour
¾cupFinely chopped hazelnuts (Oregon hazelnuts)
4Eggs
1Egg yolk; mixed with...
¼cupLight cream

Directions

Bring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-½ hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour.

Bake at 400 for 30 minutes, until deep golden brown. Cool.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board