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Size: 1 gram
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Top Customer Reviews
I use Kashmir and Spanish saffron in many of my dishes, but for bread, I prefer the Spanish Saffron threads. Many recipes call for saffron powder, but using the threads in this recipe is much more effective and the flavor seeps out into the warmed milk. You can also use saffron threads in cream soups to give them a more delicious almost buttery flavor.
The purple saffron crocuses must be picked at dawn and then the three red threads must be stripped from each flower. It takes about one hour to strip 1,000 crocus flowers. Saffron can cost thousands of dollars per pound and must be harvested from about 70,000 flowers.
Here is my favorite recipe for using these honey-like, intoxicating saffron threads.
3/4 c. fat-free milk, warmed to 110 degrees
8 saffron threads
1 pkg. rapid-rise active dry yeast
1/4 c. clover honey
2 lg. eggs
2 T. canola oil
1 1/4 tsp. salt
4 c. all-purpose flour
Oil for bowl
This dough may be made in a bread machine or by hand. Bread machine method: After heating the milk, steep saffron for 10 minutes. Strain milk into the bread machine pan along with yeast, honey, eggs, oil, salt and flour. Set on sweet, dough, large cycle. When complete form rolls.
Hand method: After heating milk, steep the saffron for 10 minutes. Strain milk into a large bowl.Read more ›