- 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
- 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.
06/02/2019
recipepes.com
saffron breakfast bread, recipe
PT15M
PT1H
5
455 calories
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