Fig bread

  

Saffron bread
  • 500 GRAM FLOUR
  • 1 CUP MILK
  • 50 GRAM BUTTER, melted
  • 1 TSP YEAST
  • 1 TSP SALT
  • 100 GRAM DRIED FIGS, chopped
  • 75 GRAM DRIED APRICOTS, chopped
  • 75 GRAM PRUNES, chopped
  • 50 GRAM SUGAR
    •
 
  • 500 GRAM WHITE FLOUR
  • 200 GRAM CREAM CHEESE
  • 5 THREADS SAFFRON
  • 1/2 CUP MILK
  • 1 TSP YEAST
  • 1 TSP SALT
  • 25 GRAM BUTTER, melted
  • 75 GRAM SUGAR
  • 75 GRAM RAISINS
    •

Mix flour, milk, butter, yeast, sugar and salt and knead 10 minutes. Add the remaining ingredients and knead one minute more. Allow the dough to rise one hour. Knead it a little and put it in a greased bread pan. Allow it to rise one hour more and bake the bread 30 minutes at 200 degrees Celsius.

This is a recipe from New Zealand. On the 4th Monday of October, New Zealand celebrates its “Labour Day” to honor the achievements of the labourers.  Click on culinary calendar for more links between cooking and worldwide celebrations.

Heat the milk and add the saffron; wait 10 minutes. Mix flour, milk, cream cheese, butter, yeast, sugar and salt and knead 10 minutes. Add the raisins and knead one minute more. Allow the dough to rise one hour. Knead it a little and put it in a greased bread pan. Allow it to rise one hour more and bake the bread 30 minutes at 200 degrees Celsius.


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