(no subject)
It's St. Lucia's day today, so we were making some Saffron buns last night for work. We decided to try this recipe, because midnightoak usually uses fresh yeast and we didn't have any, and also we were busy so the machine could do the time-consuming bit.
Except I chose the #7 'Fastbake II' program, instead of #8 'Dough'.
Fortunately, this actually worked, and everyone at work, including Johann-the-Swede, liked it. So now I present the Emergency Saffron Bread recipe, with some of the quantities translated into English (1 cup + 2 tablespoons = 250ml. Don't Americans own jugs?) I've left the cups measure in for the flour - 1 US cup≅220ml.
Ingredients
250mlMilk
1large Egg
3 cupsplain flour
1 pinchSalt
⅓ cupSugar
1gPowdered saffron
3 tbspButter
2 ¼ tspEasy-blend dried yeast
Put ingredients in pan of bread machine. Run on 'Fastbake II' program.
Except I chose the #7 'Fastbake II' program, instead of #8 'Dough'.
Fortunately, this actually worked, and everyone at work, including Johann-the-Swede, liked it. So now I present the Emergency Saffron Bread recipe, with some of the quantities translated into English (1 cup + 2 tablespoons = 250ml. Don't Americans own jugs?) I've left the cups measure in for the flour - 1 US cup≅220ml.
Ingredients
250mlMilk
1large Egg
3 cupsplain flour
1 pinchSalt
⅓ cupSugar
1gPowdered saffron
3 tbspButter
2 ¼ tspEasy-blend dried yeast
Put ingredients in pan of bread machine. Run on 'Fastbake II' program.