| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Lukewarm Water |
| 3 |
c |
Sugar |
| 1 1/2 |
c |
Butter |
| 1 |
|
Yeast Cake |
| 1 1/2 |
|
Eggs |
| 1 |
ts |
Saffron |
| 12 |
c |
Flour |
| 1 |
ts |
Salt |
INSTRUCTIONS
Soften yeast and saffron separately in milk. Add yeast to rest of milk and
work into flour and salt to a soft sponge. Let rise in a warm place to
twice size then add saffron, eggs, melted butter and knead vigorously. Let
rise to twice size and it is ready for shaping into wreaths, scrolls,
braids, etc. and let it rise again. Brush with beaten egg, sprinkle with
sugar and chopped almonds, and bake 25 minutes at 425 degrees.
Recipe By : Scandanavian Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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