SWISS SUNDAY BREAD
This is a traditional bread enjoyed in Switzerland on Sundays for breakfast.
Provided by TinaJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
- Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
- Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush bread with beaten egg using a pastry brush.
- Bake in the preheated oven on the middle rack until golden, about 30 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 29.1 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 309.9 mg, Sugar 1.1 g
SWEDISH SAFFRON BREAD
On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced.
Provided by Recipe Baroness
Categories Yeast Breads
Time 3m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Set the oven at 250°F.
- Put the saffron in a cup and put it in the oven.
- After 5 minutes, pour 1/4 cup of very hot water over it.
- Let it steep for 20 minutes while you get on with the rest of the preparation.
- Put the raisins in a bowl and cover with hot water.
- Set aside.
- Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
- Combine the flour, remaining sugar, and salt in a large mixing bowl.
- Mix in the yeast mixture and then the butter.
- When everything is thoroughly combined, add the saffron mixture.
- Drain the raisins and add them.
- Mix and knead thoroughly until the dough is soft but not sticky.
- Roll it into a ball and put it in a greased bowl.
- Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
- Knock the dough down by thumping it firmly several times.
- Knead it for 2 or 3 minutes.
- To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
- Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
- Tuck the ends underneath.
- Place on a greased baking sheet and cover with plastic wrap.
- Let rise in a draft-free spot for about an hour or until doubled in bulk.
- During the last 10 minutes of rising time, set the oven at 400°F
- Brush the bread with the egg wash.
- Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.
Nutrition Facts : Calories 3345.1, Fat 109.7, SaturatedFat 65, Cholesterol 481.1, Sodium 1361.7, Carbohydrate 520.6, Fiber 19.4, Sugar 111.3, Protein 72.9
SAFFRON BREAD
This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.
Provided by starryangel777
Categories Yeast Breads
Time 8h
Yield 6 loaves
Number Of Ingredients 14
Steps:
- Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
- The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
- Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
- Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
- Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
- Then place the bread in a warm location, covered. And allow to rise until doubled in size.
- Once doubled, knead the bread again, and allow to rise until doubled one more time.
- Cut the dough into 6 loaves.
- Knead each dough ball and then place the loaves into greased loaf pans.
- Cover the pans and allow to rise until about level with the top of the pans.
- Bake the loaves at 350 degrees for 1 hour.
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