Saffron Breakfast Bread

My friend showed me this recipe. It has such a floral, delicate taste! The only thing I changed from her recipe was using bread flour instead of all-purpose flour. My favorite bread recipe! Best served with unsalted butter and fresh honey.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 66 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• ⅓ cup white sugar
• 1 tablespoon butter, softened
• 1 tablespoon active dry yeast
• ¾ cup raisins
• 3 ½ cups bread flour
• 1 cup 2% milk
• 1 pinch Iranian saffron

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.

Step 3

Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.

Step 4

Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.

Step 5

Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.

Step 6

Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.