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saffron, oat, and almond bread
Feb. 28th, 2013 12:29 amOne of my friends asked me today for the "recipe" for today's bread.
I can still sort of remember what I did to make it, so I thought I would write it down. Measurements are approximate, since I don't actually measure stuff while I bake breads.
First I started a bread sponge by mixing yeast with 1 cup of flour and enough hot water to make a liquidy dough.
While the yeast woke up I combined 1/4 cup of powdered milk with a packet of saffron (they sell it here as a powder in little tiny foil packs, which I have been amusing are intended to use the whole thing at once, since there is no way to close them again once they are open) and added two cups of water (a little at a time, of course, to make certain the milk powder actually dissolved.
Then I microwaved the milk/saffron for a minute. Then I cooled the milk/saffron by putting in thin slices of cold butter from the fridge (I used a cheese slicer). plus a a couple of heaping spoonfuls of cold honey from the fridge. I am not certain how much butter it was, but given that the glass two cup measure I used for the liquid got very full it could have been as much as 1/2 cup of butter and honey combined.
in the time it took the butter and honey to melt I ground some almonds and then some oats in the food processor. Perhaps one cup nuts and two of the oats?
I then combined all of the above with two eggs, and added enough white flour to make a good bread dough.
I let it rise a good hour, punched it down and let it rise again before shaping bread rolls. I made the rolls using 1/4 cup of dough each, rolled them into balls, flattened them a bit, brushed the tops with butter, and let them rise again before baking.
This made made 30 rolls (plus an additional 1/2 cup of dough which got baked while the rest of the dough was doing its first rising), which I managed to bake all at one go, since my oven has a fan in it. I baked them at 150 C till they were just starting to get a golden soft colour. I brushed them with more melted butter as soon as they came out of the oven.
I can still sort of remember what I did to make it, so I thought I would write it down. Measurements are approximate, since I don't actually measure stuff while I bake breads.
First I started a bread sponge by mixing yeast with 1 cup of flour and enough hot water to make a liquidy dough.
While the yeast woke up I combined 1/4 cup of powdered milk with a packet of saffron (they sell it here as a powder in little tiny foil packs, which I have been amusing are intended to use the whole thing at once, since there is no way to close them again once they are open) and added two cups of water (a little at a time, of course, to make certain the milk powder actually dissolved.
Then I microwaved the milk/saffron for a minute. Then I cooled the milk/saffron by putting in thin slices of cold butter from the fridge (I used a cheese slicer). plus a a couple of heaping spoonfuls of cold honey from the fridge. I am not certain how much butter it was, but given that the glass two cup measure I used for the liquid got very full it could have been as much as 1/2 cup of butter and honey combined.
in the time it took the butter and honey to melt I ground some almonds and then some oats in the food processor. Perhaps one cup nuts and two of the oats?
I then combined all of the above with two eggs, and added enough white flour to make a good bread dough.
I let it rise a good hour, punched it down and let it rise again before shaping bread rolls. I made the rolls using 1/4 cup of dough each, rolled them into balls, flattened them a bit, brushed the tops with butter, and let them rise again before baking.
This made made 30 rolls (plus an additional 1/2 cup of dough which got baked while the rest of the dough was doing its first rising), which I managed to bake all at one go, since my oven has a fan in it. I baked them at 150 C till they were just starting to get a golden soft colour. I brushed them with more melted butter as soon as they came out of the oven.