Yield: 1 Loaf
|3 cups||White bread flour|
|1 \N||Egg, beaten|
|2 tablespoons||Olive oil|
|½ teaspoon||Saffron, ground or -|
|¼ teaspoon||Saffron threads|
|2 teaspoons||Yeast, fast rise or machine or -|
|3 teaspoons||Yeast, active dry|
|\N \N||Success Hints|
Source: Electric Bread
Saffron is the world's most expensive spice - 225,000 crocus stigmas are needed to make a single pound! The texture and flavor of this light and fluffy loaf will convince you it's worth it. This is bread for a special occasion - or bread that will make any occasion special. The distinctive old world flavor works majic with seafood and hearty soups like lentil or sausage.
If using saffron threads, grind to a coarse powder-like consistency using a mortar and pestle. The fresh powder will be more potent than the pre-ground so you'll need less.
Once opened, the intensity of a vial of saffron will diminish.
Use regular or rapid bake cycle.