3 Reviews

Great bread recipe! The saffron flavor is delicate and the potato makes this bread very hearty. I made rolls and let them rise on a cookie sheet so they were a little flatter than they might have been otherwise but tender inside with a nice crust. Thanks for sharing the recipe!

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loof January 21, 2013

I made this lovely recipe early Christmas morning (gotta love the bread maker!) and made 8 good sized rolls from it. I got gorgeous golden breads by using Yukon Gold spuds along with the saffron. They had a very fine, almost cake like texture and rose beautifully. Spread with a compound butter I made with a few drops of honey and finely chopped fresh poultry herbs (rosemary, sage and thyme) they were nothing nothing short of Christmas perfection. :D

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Annacia December 26, 2010

This bread is delicious! I actually made rolls and am enjoying one hot with butter as I write this. I adapted this recipe for my kitchenaid mixer. I used saffron powder instead of the threads and I used a little less than a 1/4 tsp because it was powdered and I think it might be stronger in the powder form (not sure). I only let it steep in the potato liquid for 15 minutes. I then poured the liquid into my kitchenaid bowl and added the 1 1/2 tsp of active dry yeast (instead of instant). I let it sit for 5 minutes until it became foamy. Then I added the potatoes, egg, powdered milk, melted butter, honey, salt & 2 cups of flour. Once that was stirred together I changed to the dough hook and gradually added in the rest of the flour in 1/4 cup increments. Then I set the mixer to #2 for kneading and kneaded for 10 minutes. Halfway through the kneading I checked it and it was really sticky so I added an additional 1/4 cup of bread flour. After 10 minutes of kneading I moved the ball of dough to an oiled bowl, turned to coat and covered with plastic wrap and allowed to rise for 1 hour. It doubled in size by then so I punched down the dough and cut it into 16 pieces, formed them into balls and placed them in a greased 9x13 dish. I coverd them again with plastic wrap and allowed to rise for 40 minutes until they doubled again. I baked them for just 30 minutes and they were perfectly browned. I did place a sheet of foil over the top at about 20 minutes so they wouldn't get too browned. The rolls have a crunchy crust on the bottom, slightly crunchy on the top and fluffy in the middle...perfect! I also brushed butter on the top of the hot rolls. The saffron taste was more than mild in mine, so I probably could have added even less of the powder. 16 rolls made a nice size for small sandwiches that my husband will LOVE! Thanks so much.

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HeidiSue February 03, 2007
Potato and Saffron Bread