- 16
Ingredients
- 1 cup hot water
- 1/2 cup golden raisens
- 1/4 cup dried currants
- 1/4 cup sugar, divided
- 1/2 tsp saffron threads, divided
- 1 pkg dry yeast (2 1/4 tsp)
- 1 cup warm reduced-fat milk
- 3 1/3 cup all-purpose flour, divided
- 1 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp butter, melted
- 2 large eggs, divided
- cooking spray
Preparation
Step 1
Combine 1 cup hot water, raisins, and currants in a bowl. Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside.
Dissolve 1 tbsp 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. Combine 3 cups flour, remaining 3 tbsp sugar, salt, and cinnamon in a large bowl. Add raisins , currants, yeast mixture, butter , and 1 egg to flour mixture; stir until dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tbsp at a time, to prevent dough form sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down. Turn out onto a lightly floured surface; knead 3 times.
Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking pray (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.
Preheat oven to 375F.
Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.