Christmas Recipes > Scandinavian Saffron Bread
1 teaspoon saffron threads
4 tablespoons butter
3 1/2 cups strong plain flour
1/2 teaspoon salt
2 tablespoons caster/superfine sugar
2 teaspoons easy-blend dried yeast
2 eggs
6 tablespoons mixed dried fruit
2 tablespoons flaked almonds
1 tablespoon lump sugar
1 tablespoon golden syrup
(see measure conversions for more information)
- Place the saffron in the milk.
- Leave to soak for 10 minutes.
- Dice the butter.
- Sift the flour and salt into a large bowl and add butter.
- Rub in with fingertips until it resembles fine crumbs.
- Stir in the sugar and yeast.
- Add the milk and 1 egg and mix until a soft dough forms.
- Knead for 10 minutes until smooth and elastic.
- Put the dough into an oiled bowl and cover with a damp cloth or oiled cling film.
- Leave to rise for about 1 hour, or until doubled in size.
- Turn out onto a floured surface.
- Knead to knock out all the air.
- Flatten the dough out, sprinkle over the fruit and nuts and knead into the dough.
- Divide the dough into 3 and form a plait.
- Place on greased baking sheet.
- Cover with oiled cling wrap.
- Leave to rise for about 30mins, or until doubled in size.
- Preheat oven to 200oC/400oF/gas mark 6.
- Beat the second egg.
- Crush lump sugar.
- Brush plait with beaten egg, and bake in centre of oven for 25 - 30 min, or until well browned and firm.
- Cool on a wire rack.
- While still warm, brush with syrup and sprinkle over the sugar topping.
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Comment Script
How to make Scandinavian saffron bread:
This is a saffron bread enriched with eggs and sugar.
Ingredients
1/4 pint milk1 teaspoon saffron threads
4 tablespoons butter
3 1/2 cups strong plain flour
1/2 teaspoon salt
2 tablespoons caster/superfine sugar
2 teaspoons easy-blend dried yeast
2 eggs
6 tablespoons mixed dried fruit
2 tablespoons flaked almonds
1 tablespoon lump sugar
1 tablespoon golden syrup
(see measure conversions for more information)
Method
- Heat the milk until lukewarm.- Place the saffron in the milk.
- Leave to soak for 10 minutes.
- Dice the butter.
- Sift the flour and salt into a large bowl and add butter.
- Rub in with fingertips until it resembles fine crumbs.
- Stir in the sugar and yeast.
- Add the milk and 1 egg and mix until a soft dough forms.
- Knead for 10 minutes until smooth and elastic.
- Put the dough into an oiled bowl and cover with a damp cloth or oiled cling film.
- Leave to rise for about 1 hour, or until doubled in size.
- Turn out onto a floured surface.
- Knead to knock out all the air.
- Flatten the dough out, sprinkle over the fruit and nuts and knead into the dough.
- Divide the dough into 3 and form a plait.
- Place on greased baking sheet.
- Cover with oiled cling wrap.
- Leave to rise for about 30mins, or until doubled in size.
- Preheat oven to 200oC/400oF/gas mark 6.
- Beat the second egg.
- Crush lump sugar.
- Brush plait with beaten egg, and bake in centre of oven for 25 - 30 min, or until well browned and firm.
- Cool on a wire rack.
- While still warm, brush with syrup and sprinkle over the sugar topping.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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