Oregon hazelnut saffron bread
Yield: 2 Loaves
Ingredients:
- 1/2 c Water
- 1/4 ts Saffron threads
- 1 1/2 tb Dry yeast
- 2 tb Granulated sugar
- 1 c Melted butter
- 1 1/2 ts Salt
- 4 c All-purpose flour
- 3/4 c Finely chopped hazelnuts -(Oregon hazelnuts)
- 4 Eggs
- 1 Egg yolk; mixed with...
- 1/4 c Light cream Bring water to a boil and pour over saffron threads. Allow to cool to
- 105; combine with yeast and sugar. Let set 15 minutes. Mix melted
Instructions:
butter salt flour hazelnuts eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl turn cover and set in draft-free place to rise until doubled about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash let rise until doubled about 1 hour. Bake at 400 for 30 minutes until deep golden brown. Cool. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
