Oregon Hazelnut Saffron Bread

Ingredients & Directions

1/2 c Water
1/4 ts Saffron threads
1 1/2 tb Dry yeast
2 tb Granulated sugar
1 c Melted butter
1 1/2 ts Salt
4 c All-purpose flour
3/4 c Finely chopped oregon
4 Eggs
1 Egg yolk; mixed with 1/4 cup
; light cream

Bring water to a boil and pour over saffron threads. Allow to cool to 105;
combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt,
flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place
in buttered bowl, turn, cover and set in draft-free place to rise until
doubled, about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This
can be braided as well. Brush each loaf with the egg yolk wash, let rise
until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep golden
brown. Cool.

2 servings

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