Food recipes
Saffron Honey Bread
Saffron Honey Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic salt, table honey spices, saffron Direc...
Saffron Honey Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
spices, saffron
Directions:
In a large bowl, combine 1 cup whole wheat flour, 3/4 cup bread flour, all the yeast and 1 1/4 cups water.
Stir well and let stand, covered, for 4 hours.
Warm remaining 1/4 cup water and dissolve saffron in it.
Add to flour mixture, along with remaining whole wheat flour, salt and honey.
Gradually add the remaining bread flour, mixing until the dough comes away from the sides of the bowl.
Turn bread out onto a lightly floured surface and knead until elastic and smooth, 4-5 minutes.
Place bread in a clean bowl to rise, covered, for an additional 30 minutes.
Shape dough into a ball and place on a lined baking sheet.
Dust with flour, cover with a clean dish towel and let rise for 1 hour.
Meanwhile, preheat your oven to 425F.
Slash loaf with a sharp blade and bake for 25-30 minutes, until the loaf is a dark gold and the bottom sounds hollow when tapped.
Let cool completely before slicing.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
spices, saffron
Directions:
In a large bowl, combine 1 cup whole wheat flour, 3/4 cup bread flour, all the yeast and 1 1/4 cups water.
Stir well and let stand, covered, for 4 hours.
Warm remaining 1/4 cup water and dissolve saffron in it.
Add to flour mixture, along with remaining whole wheat flour, salt and honey.
Gradually add the remaining bread flour, mixing until the dough comes away from the sides of the bowl.
Turn bread out onto a lightly floured surface and knead until elastic and smooth, 4-5 minutes.
Place bread in a clean bowl to rise, covered, for an additional 30 minutes.
Shape dough into a ball and place on a lined baking sheet.
Dust with flour, cover with a clean dish towel and let rise for 1 hour.
Meanwhile, preheat your oven to 425F.
Slash loaf with a sharp blade and bake for 25-30 minutes, until the loaf is a dark gold and the bottom sounds hollow when tapped.
Let cool completely before slicing.