Saffron and Raisin Breakfast Bread

Saffron and Raisin Breakfast Bread
Photo by Becky Luigart-Stayner

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 tablespoons butter, melted and cooled
  • 3 tablespoons butter, melted and cooled
  • ½ cup warm water (100° to 110°)
  • ½ cup warm water (100° to 110°)
  • Cooking spray
  • Cooking spray
  • + 37 more ingredients
    • ¼ cup sugar
    • ¼ cup sugar
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 ½ cups raisins
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 5 ¼ cups bread flour, divided
    • 1 ½ cups raisins
    • 1 ½ cups raisins
    • 1 1/3 cups warm fat-free milk (100° to 110°)
    • 1 teaspoon salt
    • 1 teaspoon salt
    • ¼ teaspoon saffron threads, crushed
    • 1 teaspoon sugar
    • ¼ teaspoon saffron threads, crushed
    • ½ cup warm water (100° to 110°)
    • 1 teaspoon sugar
    • ¼ cup sugar
    • 3 tablespoons butter, melted and cooled
    • ½ cup warm water (100° to 110°)
    • ¼ teaspoon saffron threads, crushed
    • ¼ cup sugar
    • 1 teaspoon salt
    • 3 tablespoons butter, melted and cooled
    • 1 1/3 cups warm fat-free milk (100° to 110°)
    • ¼ teaspoon saffron threads, crushed
    • 1 teaspoon salt
    • 1 1/3 cups warm fat-free milk (100° to 110°)
    • Cooking spray
    • Cooking spray
    • 5 ¼ cups bread flour, divided
    • 5 ¼ cups bread flour, divided
    • 1 teaspoon sugar
    • 1 teaspoon sugar
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 5 ¼ cups bread flour, divided
    • 1 ½ cups raisins
    • 1 1/3 cups warm fat-free milk (100° to 110°)

Combine milk and saffron; let stand 10 minutes. Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt ...

View full recipe at My Recipes

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