Oregon Hazelnut Saffron Bread
1/2 cup water
1/4 teaspoon saffron threads
1 1/2 tablespoons dry yeast
2 tablespoons granulated sugar
1 cup melted butter
1 1/2 teaspoons salt
4 cups all-purpose flour
3/4 cup finely chopped Oregon hazelnuts
4 eggs
1 egg yolk
MIXED WITH
1/4 cup light cream
Bring water to a boil and pour over saffron threads. Allow to cool to
105ş; combine with yeast and sugar. Let set 15 minutes. Mix melted butter,
salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth.
Place in buttered bowl, turn, cover and set in draft-free place to rise
until doubled, about 1 to 1 1/2 hours. Punch down and shape into 2 loaves.
This can be braided as well. Brush each loaf with the egg yolk wash, let
rise until doubled, about 1 hour. Bake at 400ş for 30 minutes, until deep
golden brown. Cool.
Yield:
“2 loaves”
Baking Time:
“0:30″
Per serving: 191 Calories (kcal); 12g Total Fat; (54% calories from fat); 4g Protein; 18g Carbohydrate; 62mg Cholesterol; 223mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Comments
Got something to say?