Recipe - Lucia Bread (Swedish Saffron Bread)

Three fourths cup Plus
2 tablespoon Milk
1 lg Egg
3 cup Allpurpose flour
1 pn Salt
1/3 cup Sugar
One fourth teaspoon Powdered saffron
3 tablespoon Unsalted butter
2 One fourth teaspoon Fastrise yeast

EGG WASH
1 lg Egg beaten with:
1 teaspoon Water

DECORATE WITH
6 Blanched Almonds
6 Dark Raisins

Source: The Ultimate Bread Machine Cookbook (served by eldest daughter to
her family on the morning of Dec. 13 which is St. Lucia Day.

~Use bread machine set on DOUGH CYCLE At end of program, press
clear/stop. To punch dough down, press start and knead for 60 seconds.
Press clear/stop again. Remove dough and let rest 5 min before hand
shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal
pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope
on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a
large X Curl each end, toward center, into a coil. Cover with clean kitchen
cloth Ret rise till dbl in size about 1One half hours. Preheat oven to 375°
Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6
blanched Almonds, 6 Dark Raisins Bake for approx. 2530 min til golden
brown. REmove from oven, Cool on Rack

Posted to Digest breadbakers.v096.n065

From: Bev Janson claycooker@worldnet.att.net

Date: Sun, 08 Dec 1996 22:04:27 0600