Monday, August 15, 2011

Saffron + Greek Yogurt + Garlic = Bread

Saffron Garlic Loaf

20 ounces Water, warm
.5 tsp saffron threads steeping for 15 minutes in part of the water
4 TB Olive oil
3 scant tsp yeast
1 egg yolk (save white for egg wash)
2 TB sugar
3 TB greek yogurt
5-6 cups AP flour
1 cup whole wheat flour
1 tsp salt
1 tsp garlic powder

Use about 4 oz of the water heat until 150 degrees add saffron threads and let steep. Mix water, sugar, yeast, egg, oil, yogurt then add steeped saffron liquid. Add flours, salt and garlic. Blend together until dough comes together. Turn out onto counter and knead dough until smooth and firm. This dough is really sticky, so flour your hands when kneading and use a well floured counter space. Shape into a nice sphere and place in olive oiled bowl cover in plastic and let rise until doubled, about 60 minutes. Divide dough in half and shape into loaves. Place in sprayed or floured loaf pans. And let proof until doubled, about 1 inch over lip of loaf pan, 60-90 minutes. Preheat oven to 400. Brush with reserved egg white wash. Bake for 15 minutes. Reduce oven temperature to 375 and bake for 20 minutes. Let cool, and enjoy!

This recipe yielded two loaves and three sandwich rolls. I like to scale a few rolls from the dough because one, I can taste it when it comes out of the oven and two, so Brennan and I can have hamburger buns...

This bread has such a superb flavor, the crust is firm and chewy and the crumb is soft and uniform. You can also see the threads within the crumb giving it little yellow swirls.

1 comment:

  1. I think the saffron bread would be perfect to soak up some Mater Paneer.