Saffron Bread

Ingredients list for Saffron Bread

• a few saffron strands
• 2 teaspoons Fresh yeast (10 grams)
• 2 teaspoons Castor sugar (caster sugar) (10 grams)
• 2 cups + for dusting Refined flour (maida)
• 1/2 teaspoon Salt
• 2 teaspoons Milk powder
• 2 tablespoons Hot Milk
• 2 tablespo teaspoons Butter
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Red chilli flakes
• as required Milk wash

Method

1. Preheat oven at 180ºC and grease a baking tray with butter.
2. Combine yeast and half teaspoon castor sugar in a small bowl. Add two tablespoons warm water and set aside for two minutes or till the yeast gets activated.
3. Sift refined flour into a bowl, add salt, remaining castor sugar and milk powder and mix well.
4. Mix saffron and hot milk in a small bowl and let it rest for a minute. Add this to the flour and knead into soft dough using one cup water.
5. Add butter and knead further. Cover with a wet muslin cloth and set aside for ten to fifteen minutes.
6. Dry roast coriander seeds and cumin seeds separately in a non-stick pan for thirty seconds each.
7. Cool and coarsely these seeds with red chilli flakes.
8. Dust some refined flour on a table top. Remove the dough from the bowl and place it on the table top.
9. Knock back the dough and sprinkle the ground spices over it and knead well.
10. Roll the dough and cut into the equal portions and further roll into medium sized balls. Place them on the greased baking tray. Cover and set aside to prove for twenty to twenty five minutes.
11. Apply milk wash on the bread rolls, place the tray in preheated oven and bake for fifteen to twenty minutes.
12. Remove from heat, cool and serve.