Saffron-Infused Mediterranean Bread

Saffron-Infused Mediterranean Bread

Golden saffron threads lend this soft, olive oil-enriched loaf a fragrant, sunny color and subtle floral depth.

Total 3 hr 15 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Sesame

This Mediterranean-style bread blends warm milk steeped with saffron into a tender, olive oil-rich dough for a fragrant, pillowy loaf with a golden crumb. It pairs well with soups, cheese boards, or simply torn and dipped in olive oil. The slow rise develops flavor, while a light egg wash gives the crust a soft sheen.

Ingredients

  • 1/2 teaspoon saffron threads
  • 1/2 cup whole milk, warmed
  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1 teaspoon granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/3 cup extra-virgin olive oil
  • 2 large eggs
  • 2 tablespoons honey
  • 1 egg, beaten, for egg wash
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon flaky sea salt, for topping

Method

  1. Toast the saffron threads in a dry small skillet over low heat for 20 to 30 seconds until fragrant, then crumble into the warmed milk and let steep for 10 minutes.

  2. In a small bowl, stir the yeast and sugar into the warm water and let sit until foamy, about 8 minutes.

  3. In a large bowl or stand mixer, whisk together the flour and salt.

  4. Add the saffron milk, yeast mixture, olive oil, eggs, and honey to the flour. Mix on low speed with a dough hook, or by hand, until a shaggy dough forms.

  5. Knead the dough for 8 minutes, either in the mixer or by hand on a floured surface, until smooth and elastic.

  6. Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 hours.

  7. Punch down the dough and divide into three equal pieces. Roll each into a 14-inch rope.

  8. Braid the three ropes together, pinching the ends to seal, and transfer to a parchment-lined baking sheet.

  9. Cover the braided loaf loosely and let rise again until puffy, about 45 minutes.

  10. Preheat the oven to 375°F (190°C).

  11. Brush the loaf evenly with the beaten egg wash, then sprinkle with sesame seeds and flaky sea salt.

  12. Bake until the crust is deep golden and the loaf sounds hollow when tapped, 30 to 35 minutes.

  13. Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Saffron-Infused Mediterranean Bread

    This Mediterranean-style bread blends warm milk steeped with saffron into a tender, olive oil-rich dough for a fragrant, pillowy loaf with a golden crumb. It pairs well with soups, cheese boards, or simply torn and dipped in olive oil. The slow rise develops flavor, while a light egg wash gives the crust a soft sheen.

    3 hr 15 min 14 slices 215 cal

    Ingredients

    • 1/2 teaspoon saffron threads
    • 1/2 cup whole milk, warmed
    • 1 tablespoon active dry yeast
    • 1/4 cup warm water
    • 1 teaspoon granulated sugar
    • 3 1/2 cups all-purpose flour
    • 1 teaspoon fine sea salt
    • 1/3 cup extra-virgin olive oil
    • 2 large eggs
    • 2 tablespoons honey
    • 1 egg, beaten, for egg wash
    • 1 tablespoon sesame seeds
    • 1/2 teaspoon flaky sea salt, for topping

    Method

    1. 1

      Toast the saffron threads in a dry small skillet over low heat for 20 to 30 seconds until fragrant, then crumble into the warmed milk and let steep for 10 minutes.

    2. 2

      In a small bowl, stir the yeast and sugar into the warm water and let sit until foamy, about 8 minutes.

    3. 3

      In a large bowl or stand mixer, whisk together the flour and salt.

    4. 4

      Add the saffron milk, yeast mixture, olive oil, eggs, and honey to the flour. Mix on low speed with a dough hook, or by hand, until a shaggy dough forms.

    5. 5

      Knead the dough for 8 minutes, either in the mixer or by hand on a floured surface, until smooth and elastic.

    6. 6

      Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 hours.

    7. 7

      Punch down the dough and divide into three equal pieces. Roll each into a 14-inch rope.

    8. 8

      Braid the three ropes together, pinching the ends to seal, and transfer to a parchment-lined baking sheet.

    9. 9

      Cover the braided loaf loosely and let rise again until puffy, about 45 minutes.

    10. 10

      Preheat the oven to 375°F (190°C).

    11. 11

      Brush the loaf evenly with the beaten egg wash, then sprinkle with sesame seeds and flaky sea salt.

    12. 12

      Bake until the crust is deep golden and the loaf sounds hollow when tapped, 30 to 35 minutes.

    13. 13

      Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.