Easy Saffron Bread
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Teaspoon|
|Crushed saffron||1⁄8 Teaspoon|
|Active dry yeast||2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs)|
|All-purpose flour||4 1⁄2 Cup (72 tbs)|
|Caraway seed||2 Teaspoon|
1 In a pan, scald milk.
2 Blend in sugar, butter, onion, salt and crushed saffron.
3 Allow to cool until lukewarm.
4 In a large mixing bowl, sprinkle yeast over warm water.
5 Stir until dissolved, add in the milk mixture.
6 Mix in flour; stir until well blended.
7 Cover and set in warm place.
8 Allow to rise more than double in bulk, for about 40 minutes.
9 Stir batter down and beat vigorously for 1/2 minute.
10 Into greased 1 1/2 -quart round casserole, pour the batter; sprinkle top with caraway seed.
11 Bake in 375°Fahrenheit oven for 1 to 1 1/4 hours.
12 Serve as desired.