No matter how hot the weather, I enjoy baking bread. Actually, the hot weather behaves like an assistant, allowing the dough to rise without any extra measures. While I eagerly anticipate Zorra's Bread Baking Day every month, I also look forward to October 16, World Bread Day.
Regularly, I choose back issues from my cooking magazine collection and revisit the recipes. Sometimes I find the older ones more appealing than the new or current recipes. It so happened that I was leafing through a Cooking Light issue from September 2007. The recipe for Swedish Saffron Bread stood out, so that is what I chose to bake.
My daughter had given me a jar of saffron for Mother's Day, so this was a perfect use for it.
Yeah, my braiding was a little funky, but it didn't affect the flavor, which was wonderful. The dough is full of golden raisins and currants with overtones of cinnamon and saffron. It smells like honey, although there is none included.
And, the slices make heavenly toast. This is truly one bread that I will make often.
So, I'm sending this colorful and delicious Swedish Saffron Bread over to Zorra in honor of World Bread Day. I'm also looking forward to seeing what other breads have been submitted. I see much bread baking in my immediate future!
Happy Bread Baking!
4 comments:
Love that idea because yes I love baking bread whatever the temperature!
Gorgeous bread. I do enjoy the touch of saffron. Wonderful present from your daughter.
Gorgeous bread! Please contact me so I can get you in as a TWD host for November. iahawk89 at comcast dot net.
Yes, I prefer summer for baking bread too. Especially for a dough like yours, it likes warm and humid condition. Your bread looks gorgeous!
Thank you for participating in World Bread Day 2011.
Sweet saffron bread is delicious, isn't it? I love the look of the braid - it shows that it really is home-made.
We're dealing with exactly the opposite problem with temperature here. It has gotten quite chilly and it took several hours (even rising in the oven with only the light turned on) for bread to rise yesterday.
And yet it still tastes wonderful. That's the fabulous thing about bread....
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