Try this Oregon Hazelnut Saffron Bread recipe, or contribute your own.
Suggest a better descriptionBring water to a boil and pour over saffron threads. Allow to cool to 105; combine with yeast and sugar. Let set 15 minutes. Mix melted butter, salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth. Place in buttered bowl, turn, cover and set in draft-free place to rise until doubled, about 1 to 1-1/2 hours. Punch down and shape into 2 loaves. This can be braided as well. Brush each loaf with the egg yolk wash, let rise until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep golden brown. Cool. Recipes By Oregon Hazlenuts
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: 2 servings | ||
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Calories: 2502 | ||
Calories from Fat: 1305 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145g | 193 % | |
Saturated Fat 74.3g | 372 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 2359mg | 726 % | |
Sodium 4538.5mg | 157 % | |
Potassium 1335.9mg | 35 % | |
Total Carbohydrate 207g | 61 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 196.2g | ||
Protein 94.3g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2502
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