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Swedish Saffron Bread

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Swedish Saffron Bread

Swedish Saffron Bread

The recipe Swedish Saffron Bread is ready in roughly 45 minutes and is definitely an awesome vegetarian option for lovers of Scandinavian food. This bread has 171 calories, 5g of protein, and 4g of fat per serving. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have warm milk, sugar, water, and a few other ingredients on hand, you can make it.

Instructions

1
Combine 1 cup hot water, raisins, and currants in a bowl. Cover and let stand 10 minutes or until raisins and currants plump.
Ingredients you will need
CurrantsCurrants
RaisinsRaisins
WaterWater
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BowlBowl
2
Drain and set aside.
3
Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Ingredients you will need
SaffronSaffron
All Purpose FlourAll Purpose Flour
SugarSugar
YeastYeast
MilkMilk
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Measuring CupMeasuring Cup
KnifeKnife
BowlBowl
4
Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl.
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CinnamonCinnamon
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
5
Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms.
Ingredients you will need
CurrantsCurrants
RaisinsRaisins
ButterButter
DoughDough
All Purpose FlourAll Purpose Flour
YeastYeast
EggEgg
6
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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DoughDough
All Purpose FlourAll Purpose Flour
7
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times.
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Cooking SprayCooking Spray
DoughDough
PunchPunch
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BowlBowl
8
Divide dough into 3 equal portions, shaping each portion into a 16-inch rope.
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DoughDough
9
Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour or until doubled in size.
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Cooking SprayCooking Spray
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Baking SheetBaking Sheet
10
Preheat oven to 37
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OvenOven
11
Lightly beat remaining egg in a small bowl. Gently brush dough with egg.
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DoughDough
EggEgg
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BowlBowl
12
Bake at 375 for 25 minutes or until loaf sounds hollow when tapped.
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OvenOven
13
Remove from pan; cool on a wire rack.
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Wire RackWire Rack
Frying PanFrying Pan
DifficultyExpert
Ready In45 m.
Servings16
Health Score3
Vegetarian
CuisinesNordicScandinavianEuropean
DietsLacto Ovo Vegetarian
Dish TypesBread
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