Potato And Saffron Bread Recipes

POTATO CROQUETAS WITH SAFFRON ALIOLI

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
• Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
• Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
• Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
• Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

SWISS - FRIBOURG-STYLE CUCHAULE: SAFFRON BREAD

Steps:

• 1. Mix flour, sugar, salt and saffron in an extra-large mixing bowl.
• 2. Prepare yeast and add yeast to flour mixture and stir.
• 3. Add milk and warm melted butter and stir.
• 4. Add saffron and one egg and stir well.
• 5. Knead until it forms a soft, smooth dough and it no longer sticks to sides of bowl.
• 6. Let it rise until it doubles in volume, about 2 hours.
• 7. Put dough onto floured working surface, and shape it into two round breads.
• 8. Cover baking sheet with wax paper and place loaves on baking sheet.
• 9. Use a knife to from a criss-cross pattern on the top of each loaf.
• 10. Let dough rise a second time for 30 to 45 minutes.
• 11. Preheat oven to 180° C.
• 12. Use a pastry brush to coat each loaf with the remaining beaten egg and bake for 30 to 35 minutes or until golden brown.
• 13. Cool before cutting.

POTATO AND SAFFRON BREAD

Steps:

• Cook potato. Drain, saving 7 oz. of the cooking water. Mash the potato without any additions and set aside to cool.
• Put the saffron threads into the reserved hot potato water and let them steep for at least 30 minutes. If you have time, 3-4 hours is better.
• Place all ingredients in bread machine in order recommended by manufacturer. Set on dough cycle.
• After cycle concludes, remove and shape into a round loaf or desired shape. Cover with oiled plastic wrap and let rise 30-45 minutes. Preheat oven to 400 deg. F.
• Slash loaf down and across, in a tic-tac-toe pattern. Bake for 35- 40 minutes.
• Note: I used only a 1/2 tsp of saffron threads, and that was sufficient to create a beautiful loaf. I'm sure more would have been wonderful.

SAFFRON BREAD

Steps:

• Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
• The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
• Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
• Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
• Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
• Then place the bread in a warm location, covered. And allow to rise until doubled in size.
• Once doubled, knead the bread again, and allow to rise until doubled one more time.
• Cut the dough into 6 loaves.
• Knead each dough ball and then place the loaves into greased loaf pans.
• Cover the pans and allow to rise until about level with the top of the pans.
• Bake the loaves at 350 degrees for 1 hour.

SAFFRON MASH POTATOES

Steps:

• Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.

CRUNCHY ROAST POTATOES WITH SAFFRON

Steps:

• First of all crush the saffron to a powder with a pestle and mortar. Then place the potatoes in a saucepan with sufficient boiling water to almost cover them, add a level dessertspoon of salt and half the saffron powder, cover with a lid and simmer gently for 6 minutes. Use a timer, as it's important not to overcook them at this stage. When the time is up, lift a potato out using the skewer to see if the outer edge is fluffy. You can test this by running the point of a skewer along the surface - if it stays smooth, give them 2 or 3 more minutes. Then drain off the water, place the lid back on the pan and, holding the lid firmly and protecting your hand with a cloth, shake the saucepan vigorously. This is to create a fluffy surface so the finished potatoes will be really crunchy. Now mix the oil with the rest of the saffron powder, then remove the tray from the oven and place it over a direct medium heat. Next, using a long-handled spoon, carefully but quickly lift the potatoes into the hot fat, tilt the tray and baste them well, then, using a small brush, quickly paint the potatoes with the saffron oil, making sure they are well coated. Now return the tray to the highest shelf of the oven for 40-50 minutes, until the potatoes are golden and crunchy. Sprinkle with a little salt before serving with meat or fish or with my Marinated Chicken with Honey and Ginger recipe below.