Swedish Saffron Braid

Ingredients

1/4 teaspoon (scant) powdered saffron
1 tablespoon brandy
1 cup Roberts Milk
1/2 cup Roberts Butter
1 cup sugar
1/8 teaspoon salt
1 package active dry yeast
1/4 cup warm water
3 1/2-4 cups sifted flour
2 Roberts Eggs
1/2 cup raisins
Roberts Butter, melted
ground blanched almonds

Preparation

Soak saffron in brandy. Scald milk; add butter; stir in sugar and salt. Cool to lukewarm. Soften yeast in warm water. Add with 1 cup of flour to milk mixture; stir until well-blended. Mix in saffron mixture, 1 egg and raisins. Add remaining flour to make a soft dough; knead until smooth, about 5 minutes. Brush with melted butter. Cover and allow to rise in a warm place until double in bulk, about 1 1/2 hours. Punch down dough; divide in half. Divide each half equally into thirds; shape each third of dough into a long strip. Place strips on a buttered baking sheet; braid together and turn ends under. Repeat with remaining half of dough. Beat remaining egg and brush atop loaves; sprinkle with ground blanched almonds and additional sugar. Cover and allow to rise in a warm place until double in bulk, about 1 hour. Bake at 350° for 30 to 35 minutes, or until golden brown. Cool before slicing.

Yield: 2 loaves

Notes:

To make an evenly braided loaf of bread, place strips of dough side by side but not touching on a buttered baking sheet. Begin braiding in center and braid towards ends.

• For a tender crust, brush top of baked loaf with melted Roberts Butter.
• For a chewy crust, brush top of loaf with warm water just before baking and again after removing from oven.
• For a dry, crusty bread, quickly brush tops of loaves with water 10 minutes after bread has begun to bake and several times thereafter.

Unbaked yeast dough may be successfully frozen up to 1 week. Place shaped loaf in buttered pan, brush top with melted Roberts Butter, wrap and freeze in the pan. To use, unwrap and allow to stand at room temperature until doubled in bulk; bake as directed in recipe.