The saffron bread often served at Eastertide in Portugal and the Azores inspired
these lightly sweetened golden loaves. Try toasting slices and serving them with
jam or cheese.
- 1/4 teaspoon saffron, crumbled
- 1 cup warm water
- 2 packages dry active
- 1/2 cup plus 2 tablespoons granulated sugar
- 4 3/4 cups all-purpose
- 4 tablespoons unsalted butter, softened
- 3 large egg yolks
- 1 large
- Make the dough: Steep the saffron in the warm water for 10 minutes in a
- Combine the yeast, the 2 tablespoons sugar, 1 cup flour and 2/3 cup of the
saffron water in a large bowl. Cover with a clean, damp kitchen towel and let
rest for 30 minutes.
- Coat a large bowl with the butter and set aside.
- Stir the yeast-and-flour mixture (the "sponge") down with a wooden
spoon and stir in the 1/2 cup sugar, the remaining saffron water, egg yolks,
whole egg and remaining flour. Continue to stir until a very sticky dough forms
- about 3 minutes.
- Transfer the dough to a lightly floured surface, form it into a ball, and
transfer it to the prepared bowl, turning to coat all sides with butter. Cover
with a clean, damp kitchen towel and set aside to rise in a warm, draft-free
place until the dough doubles in volume - about 1 hour.
- Bake the bread: Heat oven to 425 degrees F.
- Punch the dough down and divide it in half. Form both halves into loaves
and place in two 9x 5 x 3-inch loaf pans. Cover with the damp towel and let
rise until doubled in volume - about 20 minutes.
- Bake in the lower third of the oven until loaves are golden and sound hollow
when tapped - 20 to 25 minutes.
- Transfer to a wire rack to cool.
Yield: Two 9 x 5-inch loaves (18 servings)
Per Serving: Calories: 186 Total Fat: 4 g Cholesterol: 54.2 mg Sodium: 6.2
mg Carbohydrates: 32.5 g Fiber: 1.3 g Protein: 4.5 g
>> Easter Bread Recipes
>> Easter Recipes