Hfs2,3- Saffron Bread – Ba 2/83

Combine 1-1/4 cups warm water, 2 tablespoons sugar and 2 teaspoons
salt in large bowl of electric mixer fitted with dough hook. Stir in
saffron. Let stand 10 minutes to dissolve. Meanwhile, blend
remaining 1/4 cup water with remaining 1/2 teaspoon sugar in
measuring cup. Sprinkle with yeast. Let mixture stand until foamy and
proofed, about 10 minutes.
Butter large bowl and set aside. Add yeast to saffron mixture
with egg and butter and blend well. Mix in flour 1 cup at a time
until dough is soft and elastic. Knead until dough is smooth and
pulls away from sides of bowl, about 5 minutes. Turn dough out onto
lightly floured surface and knead 3 minutes. Pat into smooth ball.
Transfer to prepared bowl, turning to coat entire surface. Cover
with plastic wrap and towel. Let rise in warm draft-free area until
doubled, about 1-1/2 hours.
Grease 2 loaf pans. Line bottoms with parchment paper. Punch
dough down and turn out onto lightly floured surface. Divide dough
into 2 equal pieces. Knead each piece 2 to 3 minutes. Shape dough
to fit pans. Transfer loaves to prepared pans seam side down. Cover
each loaf with towel. Let rise until doubled, about 1 hour.
Preheat oven to 350F. Using knife or razor blade, slash each loaf
down center. Lightly dust tops with flour. Bake until loaves are
brown and hollow when tapped lightly, 30 to 40 minutes. Let cool in
pans on rack 5 minutes. Invert onto rack; cool before slicing.

Note: dough can also be prepared by hand.