Swedish Saffron Bread

By Demi

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

Details

Servings 16

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.