Recipe - Oregon Hazelnut Saffron Bread

One half cup Water
One fourth teaspoon Saffron threads
1 One half tablespoon Dry yeast
2 tablespoon Granulated sugar
1 cup Melted butter
1 One half teaspoon Salt
4 cup Allpurpose flour
Three fourths cup Finely chopped oregon
hazelnuts
4 Eggs
1 Egg yolk; mixed with One fourth 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 draftfree place to rise until
doubled, about 1 to 1One half 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.

Recipes By Oregon Hazlenuts www.teleport.com/~nuts/index.html

Recipe by: Lisafabfood

By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.