Today I have some past questions and recipes using saffron.

SAFFRON COLOR AND FLAVOR
You said that the 'tips' of the threads should be orange in colour... what is the true colour of the rest of the thread? In your recipe for Basic Saffron Rice'...you say to steep the powdered saffron in water. I wasn't aware 'powdered' saffron needed to be steeped would you please assure me that this is correct as I haven't been doing that. ~Barbara

There are different types of saffron-but the key is no yellow. It's been known that some companies will use the yellow stamens to increase weight but they have no flavor--good saffron may be orange, or even red but not yellow. If you find saffron labeled Turkish, American or Mexican saffron it is not true saffron and will create the color but not the flavor. Also a note- saffron gives a yellow color to dishes when used, even though the saffron itself should not be yellow. Powdered saffron does not have to soaked, though some cooks still do this to squeeze out every bit of flavor into their dish.

SAFFRON BREAD?
I am interested in a recipe using Saffron in a sweet bread dough. It is something that Mom made when we were children, but she is no longer here and would love to have a recipe to try to recreate her bread.Here you go! There were many variations, but this seemed like a good one for beginner bakers or pros.

Sweet Saffron Bread

Ingredients:
3 teaspoons sugar
1 package dry yeast
1/4 cup warm water
1/4 cup soft butter
3/4 cup sugar
1 teaspoon salt
1 cup milk
3/4 teaspoon saffron
3/4 cup hot water
6 cups flour
1/2 cup seeded raisins
1/4 cup currants
1/4 cup almonds -- chopped

Blend 3 teaspoons sugar and yeast in a small bowl. Add the lukewarm water and allow the yeast to dissolve. Cream butter and sugar and salt in a large bowl. Pour the milk over creamed mixture, stirring until smooth. Add saffron to hot water and let stand 10 minutes. Strain the saffron and stir the infused water into the creamed mixture. Add the yeast and sugar water. Stir until smooth. Sift 3 cups of the flour. Blend 1 cup of the flour with the raisins, currants and almonds in a bowl, until coated. Add to the dough and mix well. Add the rest of the flour and knead with your finger tips on a board until very smooth. Place dough in a large bowl, cover with a towel and let rise in a warm place for 2 hours or until doubled in bulk. Cut the dough in half and knead each half on a lightly floured board. Form it into loaves and place each in a buttered, lightly floured loaf pan (9×5×3). Let rise again in a warm location for 1 hour or until doubled in size. Bake in a preheated 300 degrees F. oven 45 minutes. Remove from oven and allow to cool. Makes 2 loaves.

Here is another recipes using saffron:

Chicken Tikka

Ingredients:
1 cup nonfat yogurt
2 teaspoons garlic, minced
1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 pinch saffron
1 tablespoon lemon juice
2 teaspoons olive oil
1 pound boneless chicken breast, cut into 8 pieces

In a bowl, combine all the ingredients and marinate the chicken for 4 hours or more--overnight is fine. Place chicken and the marinade into a skillet and cook over medium heat for about 15 minutes covered. Uncover and cook on a higher heat to reduce the liquid. Serve with rice.

MORE TIPS: Growing, storing and using saffron:
http://www.oldfashionedliving.com/saffron2.html
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
TODAY'S OFL SPONSOR
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Enjoy your day! ~Brenda

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
SUBSCRIPTION INFORMATION
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
To subscribe OR unsubscribe to Old Fashioned Tips
go to http://oldfashionedliving.com/contact.html You
can manage both newsletters from here! IF there
is a problem email us from this page.

All material copyright Brenda Hyde 2001-2007
Request permission to use online or in print media