by kirra » Sun Sep 28, 2008 1:45 am
Tomato Saffron Bread
Ingredients:
1 Tbsp or 1 pkg active dry yeast
1/2 cup warm water (about 105-115)
1/8 tsp saffron threads, or powdered saffron
1 1/2 cups tomato juice
2 Tbsp tomato paste
3 Tbsp honey
3 Tbsp olive oil
5 1/2 to 6 cups unbleached all-purpose flour
2 1/2 tsp salt
Egg glaze
2 Tbsp poppy seeds
Preparation:
Sprinkle yeast over 1/4 cup warm water, stir to dissolve, let stand until foamy. Steep saffron in remaining 1/4 cup warm water at the same time.
Warm tomato juice, tomato paste, honey and oil. Allow to cool to 105-115.
In large bowl, combine 2 cups flour and salt, add yeast mixture, saffron mixture and tomato juice mixture and beat with dough hooks, or by hand about 3-5 minutes. Add flour 1/2 cup at a time until mixture forms a thick shaggy mass.
Knead on a lightly floured surface adding flour 1 tablespoon at a time as necessary until a smooth springy dough is formed. Place in a greased bowl, turn once to grease top, cover and let rise in a warm place until doubled. (For guests I make this at night and refrigerate it to rise overnight).
In the morning, or when doubled, gently deflate dough, turn out onto a lightly floured surface, divide into 2 equal portions, shape into loaves, and place in 2 greased bread pans. Brush with egg glaze (1 egg white beat with 1 Tbsp water, dash of salt), sprinkle with poppy seeds. Cover and let rise until it reaches tops of pans.
Bake in a preheated 375 degree oven, 35-40 minutes. Remove from pans to cool on racks. This bread is a light reddish color, very appealing and I usually serve honey butter with it.
[b][size=150]Tomato Saffron Bread [/size]
Ingredients:[/b]
1 Tbsp or 1 pkg active dry yeast
1/2 cup warm water (about 105-115)
1/8 tsp saffron threads, or powdered saffron
1 1/2 cups tomato juice
2 Tbsp tomato paste
3 Tbsp honey
3 Tbsp olive oil
5 1/2 to 6 cups unbleached all-purpose flour
2 1/2 tsp salt
Egg glaze
2 Tbsp poppy seeds
[b]Preparation:[/b]
Sprinkle yeast over 1/4 cup warm water, stir to dissolve, let stand until foamy. Steep saffron in remaining 1/4 cup warm water at the same time.
Warm tomato juice, tomato paste, honey and oil. Allow to cool to 105-115.
In large bowl, combine 2 cups flour and salt, add yeast mixture, saffron mixture and tomato juice mixture and beat with dough hooks, or by hand about 3-5 minutes. Add flour 1/2 cup at a time until mixture forms a thick shaggy mass.
Knead on a lightly floured surface adding flour 1 tablespoon at a time as necessary until a smooth springy dough is formed. Place in a greased bowl, turn once to grease top, cover and let rise in a warm place until doubled. (For guests I make this at night and refrigerate it to rise overnight).
In the morning, or when doubled, gently deflate dough, turn out onto a lightly floured surface, divide into 2 equal portions, shape into loaves, and place in 2 greased bread pans. Brush with egg glaze (1 egg white beat with 1 Tbsp water, dash of salt), sprinkle with poppy seeds. Cover and let rise until it reaches tops of pans.
Bake in a preheated 375 degree oven, 35-40 minutes. Remove from pans to cool on racks. This bread is a light reddish color, very appealing and I usually serve honey butter with it.