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Saffron Bread


1 1/2 tb Olive oil
1 ts Salt
1 ts Sugar
1 ts Yeast, fast rise or machine
1 Egg, beaten
1/4 ts Saffron, ground
1/8 ts Saffron threads
2 c White bread flour
2 ts Yeast, active dry
3/4 c Water


Saffron is the world's most expensive spice - 225,000 crocus stigmas are needed to make a single pound!

The texture and flavor of this light and fluffy loaf will convince you it's worth it. This is bread for a special occasion - or bread that will make any occasion special.

The distinctive old world flavor works majic with seafood and hearty soups like lentil or sausage.

Success Hints If using saffron threads, grind to a coarse powder-like consistency using a mortar and pestle. The fresh powder will be more potent than the pre-ground so you'll need less.

Once opened, the intensity of a vial of saffron will diminish.

Use regular or rapid bake cycle. 2 ts Yeast, active dry - or - 1 ts Yeast, fast rise or machine

Yields 1 loaf of  Saffron Bread

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