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Thursday, December 13, 2012

Swedish Saffron Batter Bread - Saffronsbrod





From the kitchen of One Perfect Bite...This year, my feature for the feast of St. Lucia is a simple batter bread that I found in The Great Scandinavian Baking Book. The book was written by Beatrice Ojakangas and most of her recipes are updated versions of the Scandinavian classics that we love to bake at this time of year. I chose to share this one with you because of its versatility and the ease with which it comes together. Even beginners can make this simple bread, though I have a few tips that I want to share with them and keep as reminders to myself. Under the best of circumstances, this is a slow rising bread, so it is really important to start with ingredients that are all at room temperature. Even the eggs. While it may be arbitrary, I pull my ingredients from the refrigerator about 2 hours before I plan to start baking. Butter at that point is easy to cream and there is no danger of cold eggs slowing the action of the yeast. The creamed mixture, by the way, will look terribly curdled. Not to worry, the dough will come together as flour is added, but it will remain shaggy and sticky to the touch. Avoid the temptation to add more flour. You will have to scrape the dough into a pan for its final rise but that's as it should be. The best part of this recipe is its versatility. I decided to use the original recipe in this post, but you can substitute a teaspoon or more of cardamom for the saffron, or make an almond bread by using toasted almonds and almond extract in place of the raisins and saffron. The possibilities are almost limitless and the best part is the bread tastes a bit like panettone, though it is much easier to make. I really enjoy this bread and I hope you will give the recipe a try. You won't regret it. Here's how the bread is made.

Swedish Saffron Batter Bread - Saffronsbrod...from the kitchen of One Perfect Bite courtesy of Beatrice Ojakangas

Ingredients:
2-1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup butter, room temperature
1/2 cup granulated sugar
3 eggs, room temperature
1/4 teaspoon salt
1/2 cup milk, scalded and cooled to lukewarm
1/4 teaspoon powdered saffron
3 cups all-purpose flour
3/4 cup golden raisins
Confectioners' sugar for dusting

Directions:
1) In a small bowl, dissolve yeast in 1/4 cup warm water.
2) Cream butter and sugar in bowl of an electric mixer. Add eggs and salt and beat until smooth. Stir in milk, saffron, and yeast mixture. Gradually beat in flour. When flour has been added, beat at medium speed for five minutes, scraping down sides of bowl occasionally. Mix in raisins.
3) Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
4) Meanwhile, generously butter a 10 cup kugelhopf or bundt pan and dust lightly with flour.
5) Stir down dough which will still be sticky, and pour or scrape it into prepared pan. Cover and let rise in a warm place until dough almost reaches top of pan, about one hour.
6) Preheat oven to 350 degrees F.
7) Bake 40 to 45 minutes or until loaf is well-browned and sounds hollow when tapped. Let cool in pan 15 minutes, then invert onto rack to cool. Dust with confectioners' sugar. Yield: 1 loaf.







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16 comments :

Simona Mastantuono said...

Dear Mary this recipe in very intersting I'll try it. blessing Simmy may I ask a question ?? do you have a recipe about fudge? I'll like to prepare them saturday for my american gust..

Pondside said...

This bread looks so good - and reminds me of breads I've seen in bakeries in Germany and Denmark. I'd like to try it - and thank you for the tips!

Jeannie Tay said...

Wow! This bread looks absolutely delicious! So fluffy and soft and bright!

kitchen flavours said...

Your bread looks very soft and moist, just as I like it! I have heard of this book, though have not seen it here before in our local bookstore. Thank you for sharing and have a lovely day!

Priya said...

Wonderful bread, can guess how flavourful this bread will be.

Kim Garceau said...

A bread recipe???? I'm always in for a new one. I don't have a swedish baking background but I will be looking for some other recipe. I love yours and I shall try it!!!!

GLENDA CHILDERS said...

I always forget to let my ingredients warm to room temperature. Two hours is a doable time frame.

Fondly,
Glenda

Caroline said...

I don't suppose I can persuade you to enter this in Alphabakes? We've got a prize this month... the letter is S so this would be a great entry! Details are here:

http://www.themorethanoccasionalbaker.blogspot.co.uk/2012/12/alphabakes-december-2012.html

David said...

Mary, I need you to come to my house and bake some goodies for me! Interesting and attractive Swedish bread... Thanks and Take Care, Big Daddy Dave

Barbara F. said...

Oh Mary, I wish I had a slice of this right now. Actually, I wish you sold your baked goods. ^o^ Another beautiful recipe. Happy St. Lucy's Day! xo

Ginny said...

New to me, I didn't know that you could get saffron in a powdered form!

Barbara said...

What a fun recipe, Mary. I've never seen anything like it. Great color....super photo. I'd love to try it.

Food, Fun and Life in the Charente said...

That sounds delish. Have a great Christmas ans we wish you all the best for 2013. Diane

Guru Uru said...

Mmmm I could eat a lot of this :D
Happy holidays!

Cheers
Choc Chip Uru

Claudia said...

You do make the most delectable desserts. I am not grand with careful baking but you did make this accessible. I am loving all the ways to flavor it but am a sucker for almonds.

Carol Weaver said...

So interesting in that I have my Swedish grandmother's Scandinavian Cookbook (dates 1956), and Saffronsbrod is not a batter bread but a kneaded and rolled out yeast bread. Interesting how times have changed.

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