Swedish Saffron Bread
|Yeast||2 1⁄4 Teaspoon (2 packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Saffron threads||1 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Light raisins||1⁄4 Cup (4 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Chopped glace cherries||1⁄4 Cup (4 tbs)|
|Citrus peel||1⁄4 Cup (4 tbs), chopped|
In a small bowl, stir the 2 tsp.sugar into warm water.
Stir in yeast and let stand about 10 minutes.
Remove from heat and stir in butter, the 1/2 cup sugar, and salt.
Allow to cool.
Meanwhile, in a small bowl, place saffron threads in boiling water.
Set aside to cool.
In a large mixing bowl, combine cooled milk and cooled saffron water.
Stir in the yeast.
Add half the flour and beat well.
Add remaining flour and beat in by hand until thoroughly mixed.
Stir in the fruit.
Turn dough onto a lightly floured board and knead for 8 to 10 minutes, adding flour if dough becomes sticky.
Place dough in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled in bulk, about 2 hours.
Punch dough down.
Turn out onto a floured board and let rest for 10 minutes.
Shape into 2 loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2-inch pans.
Let rise until doubled in bulk, about 1 hour and 30 minutes.
Bake in a 375°F oven for 45 minutes.
Check loaves after 25 minutes.
If tops are already brown, cover loaves with foil for the last 20 minutes of baking.
Remove loaves from oven and brush tops with butter.
Let cool for 10 minutes, then remove loaves from pans and cool on a rack.
Serving size: Complete recipe
Calories 3180 Calories from Fat 542
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 36 g180%
Trans Fat 0 g
Cholesterol 151.6 mg50.5%
Sodium 2120.5 mg88.4%
Total Carbohydrates 599 g199.5%
Dietary Fiber 21.6 g86.3%
Sugars 198.8 g
Protein 64 g128.1%
Vitamin A 36% Vitamin C 65.7%
Calcium 45% Iron 145.3%
*Based on a 2000 Calorie diet