Updated: Feb 15, 2020
My Grandma Mary used to make Saffron bread. I was just thinking of her and my Grandpa Al, who are both still alive and living near my parents. My Grandma is thought of whenever I think of saffron bread.
I made this for you, my sweet Grandma Mary..
Dissolve one vial of saffron in 1 cup of water, let it sit for about 20 minutes to dissolve.
In a sauce pan over the stove, Add: 3 cups of milk and 1/2 cup of cream to the pot, heat to a scalding (not simmering or boiling)
In the big mixer: Add six cups of white flour, 3 T of dry yeast, 3/4 cup of white sugar. Stir this up and have the mixer moving on low.
With the milk and cream, add the saffron mixture and add these to the flour mixture in the mixer bowl.
Knead the mixture for 6 minutes until it is all mixed in. Add 1 T. salt and enough remaining flour to make a soft dough.
At the end, add 1- 1 1/2 cups of raisins. Mix those in and roll the dough out on a floured board.
Shape into little rolls. (I put mine in a circular pizza pan) Let them rise. Bake for 20-23 minutes at 350* degrees.