Saffron And Raisin Breakfast Bread Recipe

Name: Saffron And Raisin Breakfast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups warm fat-free milk (100u00b0 to 110u00b0); 1/4 teaspoon saffron threads, crushed; 1 package dry yeast (about 2 1/4 teaspoons); 1 teaspoon sugar; 1/2 cup warm water (100u00b0 to 110u00b0); 5 1/4 cups bread flour, divided; 1 1/2 cups raisins; 1/4 cup sugar; 3 tablespoons butter, melted and cooled; 1 teaspoon salt; Cooking spray

Servings: persons

1 1/3 cups warm fat-free milk (100u00b0 to 110u00b0)
1/4 teaspoon saffron threads, crushed
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100u00b0 to 110u00b0)
5 1/4 cups bread flour, divided
1 1/2 cups raisins
1/4 cup sugar
3 tablespoons butter, melted and cooled
1 teaspoon salt
Cooking spray

1
Combine milk and saffron; let stand 10 minutes.
2
Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.
4
Preheat oven to 375u00b0.
5
Uncover dough. Bake at 375u00b0 for 30 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.

747

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cups warm fat-free milk (100u00b0 to 110u00b0), 1/4 teaspoon saffron threads, crushed, 1 package dry yeast (about 2 1/4 teaspoons), 1 teaspoon sugar, and more.

Yes, Saffron And Raisin Breakfast Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Saffron And Raisin Breakfast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions