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HAZELNUT SAFFRON BREAD

Yield: 2 loaves

1/2 cup water
1/4 teaspoon saffron threads
1-1/2 tablespoons dry yeast
2 tablespoons granulated sugar
1 cup melted butter
1-1/2 teaspoons salt
4 cups all-purpose flour
3/4 cup finely chopped Oregon hazelnuts
4 eggs
1 egg yolk, mixed with 1/4 cup light cream


Bring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes.

Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture.

Beat by hand until smooth.

Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-1/2 hours.

Punch down and shape into 2 loaves. This can be braided as well.

Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour.

Bake at 400 for 30 minutes, until deep golden brown. Cool.


Oregon Hazelnuts
 

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