POTATO AND SAFFRON BREAD
A beautiful golden yellow loaf with the subtle scent of saffron. This came from a book called "Complete Book of Breads and Bread Machines". I've rewritten the instructions a bit.
Provided by duonyte
Categories Yeast Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Cook potato. Drain, saving 7 oz. of the cooking water. Mash the potato without any additions and set aside to cool.
- Put the saffron threads into the reserved hot potato water and let them steep for at least 30 minutes. If you have time, 3-4 hours is better.
- Place all ingredients in bread machine in order recommended by manufacturer. Set on dough cycle.
- After cycle concludes, remove and shape into a round loaf or desired shape. Cover with oiled plastic wrap and let rise 30-45 minutes. Preheat oven to 400 deg. F.
- Slash loaf down and across, in a tic-tac-toe pattern. Bake for 35- 40 minutes.
- Note: I used only a 1/2 tsp of saffron threads, and that was sufficient to create a beautiful loaf. I'm sure more would have been wonderful.
Nutrition Facts : Calories 2434.7, Fat 37.7, SaturatedFat 19.7, Cholesterol 262.6, Sodium 3849.9, Carbohydrate 447.9, Fiber 20.2, Sugar 26.7, Protein 69.5
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