RECIPE

 

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Sweet Saffron Bread

Ingredients:
3 teaspoons sugar
1 package dry yeast
1/4 cup warm water
1/4 cup soft butter
3/4 cup sugar
1 teaspoon salt
1 cup milk
3/4 teaspoon saffron
3/4 cup hot water
6 cups flour
1/2 cup seeded raisins
1/4 cup currants
1/4 cup almonds -- chopped

Blend 3 teaspoons sugar and yeast in a small bowl. Add the lukewarm water and allow the yeast to dissolve. Cream butter and sugar and salt in a large bowl. Pour the milk over creamed mixture, stirring until smooth. Add saffron to hot water and let stand 10 minutes. Strain the saffron and stir the infused water into the creamed mixture. Add the yeast and sugar water. Stir until smooth. Sift 3 cups of flour. Blend 1 cup of the flour with the raisins, currants and almonds in a bowl, until coated. Add to the dough and mix well. Add the rest of the flour and knead with your finger tips on a board until very smooth. Place dough in a large bowl, cover with a towel and let rise in a warm place for 2 hours or until doubled in bulk. Cut dough in half and knead each half on a lightly floured board. Form into loaves and place each in a buttered, lightly floured loaf pan (9׳5׳3). Let rise again in a warm location for 1 hour or until doubled in size. Bake in a preheated 300÷ oven 45 minutes. Remove from oven and allow to cool. Makes 2 loaves.

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Saffron Tea

Ingredients
3 cups water
1-1/2 cups whole milk
12 saffron threads
2 cardamom seeds, crushed
6 green or black tea bags
4 tsp. granulated sugar

Soak the saffron for a few minutes in a small amount of warm water, and rub with your fingers until the water darkens. Heat this saffron water, 3 cups water, milk, and the cardamom in a pot until it comes to a boil. Simmer for 5 minutes then add the tea bags and boil for a few more minutes. Strain into four teacups and sweeten with sugar.

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