Saffron Bread with Almond Kernels

Dampfl: Mix flour and almond kernels in a baking bowl, make a dent. Mix the yeast, sugar and milk in the cavity to a thin paste, sprinkle with a little flour.stand until the paste foams (about fifteen min).

Dough: Mix sugar, saffron, salt (1), butter, milk and half of the egg with the steam and flour, knead into a soft, smooth dough, rise with the lid closed at room temperature for about 120 minutes. Put the rest of the egg aside with the lid closed.

Mix the raisins into the dough. Shape the dough into an oblong loaf, place on a baking sheet lined with parchment paper. Using a sharp kitchen knife, score once lengthwise down the middle, bake another time for about

Let rise for another thirty minutes with the lid closed.

Mix the egg and saffron (2), brush the bread with the mixture and sprinkle with the almond flakes.

Bake: about forty minutes in the lower half of the oven heated to 200 degrees. Remove from the oven and cool on a rack.

Serve with: various pear slices, cheese, dried apricots, nuts.

e$ $ p

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