Back to the Kitchen
More Christmas Treats
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Makes 30-50
150 g butter 5 dl milk (not fatreduced) 1 g saffron 50 g wet yeast 1½ tsp salt 1½ dl sugar 14-15 dl (875 g) wheat flour (2 eggs) Raisins 1. Crush the saffron finely in a mortar. Divide the yeast into small parts in a big bowl or a baking machine. 2. Melt the butter and add the milk and the saffron to it. Warm this mix until it is 37°C/99°F. Pour some of it over the yeast and stir until the yeast has dissolved. 3. Add the rest of the liquid, salt, sugar, and most of the flour (save some for the baking). One egg can be added to make the bread more porous. If you like raisins in bread you can add 1 dl raisins. 4. Knead the dough until it becomes supple and doesn't stick to the bowl. Leave it to rise under a cloth for 30 minutes. 5. Knead the dough on a floured table. Divide it in 4 parts and roll out into ½-inch thick, long pieces of dough. 6. Make them into shapes, as illustrated below. (The first image shows how it is done). 7. Let your bread rise on the cookie sheet, under a cloth, for 20-30 minutes. 8. Stir the other egg and pencil the bread with it. Decorate with raisins. 9. Cook 5-10 minutes in 200-225°C/400-440°F. |
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This page was last updated on February 22, 2000.
