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SOWhile we face the almost never-ending darkness of winter here in the North, I love creating a cozy atmosphere with candles everywhere and baking something that makes the house smell like Christmas 🎄 This flavourful, slightly sweet holiday bread does just that. Saffron adds a delicate, warm taste, perfectly complemented by orange zest and raisins 🍊✨
To make this bread, use the Artisan White Bread recipe from my ebook, Mastering the Art of Gluten-Free Sourdough Baking, and add:
▫️0.6 g (⅔ tsp) saffron threads
▫️finely grated zest of 1 medium orange
▫️65 g raisins
Grind the saffron threads in a mortar to a powder. Add 50 g hot water and leave to soak for about 10 minutes.
When making the psyllium gel in step 1, whisk together the saffron water, 245 g of cold or room temperature water, and the psyllium husk powder.
Stir the orange zest into the psyllium mixture before mixing it with the rest of the ingredients.
Add the raisins once the dough has come together, and knead gently until just incorporated.
From there the recipe is the same.
I hope you like it! 🫶🏻
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@sourdoughwithrebecca
