Hfs2,3- saffron bread - ba 2/83

Ingredients

Quantity		Ingredient
1¼	cup	;warm water
2	tablespoons	Plus 1/2 tspn sugar
2	teaspoons	Salt
¼	teaspoon	Saffron; ground
¼	cup	;warm water (105F to 115F)
1	pack	Dry yeast
1	each	Egg; beaten to blend
2	tablespoons	(1/4 stick) butter; melted and slightly cooled
6	cups	To 7 cups all purpose flour
		Additional all purpose flour

Directions

Combine 1-¼ cups warm water, 2 tablespoons sugar and 2 teaspoons salt in large bowl of electric mixer fitted with dough hook. Stir in saffron. Let stand 10 minutes to dissolve. Meanwhile, blend remaining ¼ cup water with remaining ½ teaspoon sugar in measuring cup. Sprinkle with yeast. Let mixture stand until foamy and proofed, about 10 minutes.

Butter large bowl and set aside. Add yeast to saffron mixture with egg and butter and blend well. Mix in flour 1 cup at a time until dough is soft and elastic. Knead until dough is smooth and pulls away from sides of bowl, about 5 minutes. Turn dough out onto lightly floured surface and knead 3 minutes. Pat into smooth ball.

Transfer to prepared bowl, turning to coat entire surface. Cover with plastic wrap and towel. Let rise in warm draft-free area until doubled, about 1-½ hours.

Grease 2 loaf pans. Line bottoms with parchment paper. Punch dough down and turn out onto lightly floured surface. Divide dough into 2 equal pieces. Knead each piece 2 to 3 minutes. Shape dough to fit pans. Transfer loaves to prepared pans seam side down. Cover each loaf with towel. Let rise until doubled, about 1 hour.

Preheat oven to 350F. Using knife or razor blade, slash each loaf down center. Lightly dust tops with flour. Bake until loaves are brown and hollow when tapped lightly, 30 to 40 minutes. Let cool in pans on rack 5 minutes. Invert onto rack; cool before slicing.

Note: dough can also be prepared by hand.

"Hearty Farmhouse Suppers" [England] February, 1983"Bon Appetit".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-27-95

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