Saffron Spiced Tea Bread

Product :saffron
Category : deserts
Nº of Portions :6
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Combine the saffron in the rose water, heat, then leave to infuse for 1 hour. Dissolve the sugar in the water and add the yeast, stir until blended. Leave the mixture in a warm place for the yeast to activate. Ina large bowl combine the flour, the sugar and the ground spices. Make a well in the centre and add the eggs, the yeast ferment and the saffron rose water. Mix in well then add the warmed water butter and finally the milk. Knead in the bowl, until the dough is smooth and elastic, and add more flour if needed. Cover the bowl with a warm cloth then place in a warm place to prove, for about 1 hour. Knock the dough back, the place in a 20cm/8inch greased cake tin and leave to rise until doubled in size. Bake at 180ºC (350ºF) for 40 minutes. Cool on a rack before slicing.
Advice :
60 saffron filaments
2 tablespoons rose water (30ml)
1 tablespoon sugar
4 tablespoons water, warm
25 g yeast
575 g flour
125 g sugar
½ teaspoon cloves, ground
½ teaspoon mace, ground
1 teaspoon cinnamon, ground
2 eggs
150 ml mil
50 g unsalted butter

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

web maps