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Saffron Breakfast Bread |
"My friend showed me this recipe. It has such a floral, delicate taste! The only thing I changed from her recipe was using bread flour instead of all-purpose flour. My favorite bread recipe! Best served with unsalted butter and fresh honey."
Ingredients :
- 3 1/2 cups bread flour
- 1 cup 2% milk
- 2 eggs
- 1/3 cup white sugar
- 1 tablespoon butter, softened
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 pinch Iranian saffron
- 3/4 cup raisins
Instructions :
Prep : 30M | Cook : 15M | Ready in : 1H15M |
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- 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.
Notes :
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