Swedish Saffron Bread

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• 1 teaspoon saffron thread
• 1/2 cup golden raisin
• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup milk
• 1/3 cup sugar
• 4 cups flour
• 1/2 teaspoon salt
• 1/4 lb unsalted butter, at room temperature
• 1 egg, beaten with
• 1/4 cup milk

Recipe

• 1 set the oven at 250°f.
• 2 put the saffron in a cup and put it in the oven.
• 3 after 5 minutes, pour 1/4 cup of very hot water over it.
• 4 let it steep for 20 minutes while you get on with the rest of the preparation.
• 5 put the raisins in a bowl and cover with hot water.
• 6 set aside.
• 7 mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
• 8 combine the flour, remaining sugar, and salt in a large mixing bowl.
• 9 mix in the yeast mixture and then the butter.
• 10 when everything is thoroughly combined, add the saffron mixture.
• 11 drain the raisins and add them.
• 12 mix and knead thoroughly until the dough is soft but not sticky.
• 13 roll it into a ball and put it in a greased bowl.
• 14 cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. this takes about 2 hours.
• 15 knock the dough down by thumping it firmly several times.
• 16 knead it for 2 or 3 minutes.
• 17 to make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
• 18 braid the 3 ropes together and twist into a circle. (or make hollows in the wreath so that you can stick candles in them after baking.).
• 19 tuck the ends underneath.
• 20 place on a greased baking sheet and cover with plastic wrap.
• 21 let rise in a draft-free spot for about an hour or until doubled in bulk.
• 22 during the last 10 minutes of rising time, set the oven at 400°f
• 23 brush the bread with the egg wash.
• 24 bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.