Thursday, October 13, 2011
World Bread Day 2011
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!