Saffronsbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Lukewarm Water |
| 3 | cups | Sugar |
| 1½ | cup | Butter |
| 1 | Yeast Cake | |
| 1½ | Eggs | |
| 1 | teaspoon | Saffron |
| 12 | cups | Flour |
| 1 | teaspoon | Salt |
Directions
Soften yeast and saffron separately in milk. Add yeast to rest of milk and work into flour and salt to a soft sponge. Let rise in a warm place to twice size then add saffron, eggs, melted butter and knead vigorously. Let rise to twice size and it is ready for shaping into wreaths, scrolls, braids, etc. and let it rise again. Brush with beaten egg, sprinkle with sugar and chopped almonds, and bake 25 minutes at 425 degrees.
Recipe By : Scandanavian Cookbook File