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“I had long been intrigued by saffron,
and when I finally got into the kitchen
and started experimenting with it for myself, I really wanted to see how it might taste in a sweet application,” explains Kaminsky. The result is a tender, richly hued loaf with a hint of exotic flavor.
1 | Warm non-dairy milk 1 minute in microwave. Stir in saffron, cover, and
let steep overnight.
2 | Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray.
3 | Transfer saffron mixture to large bowl, straining out saffron threads, if desired.
Whisk in sugar, yogurt, oil, and salt. Sift in flour, baking soda, and baking powder, and stir until just combined. Stir in vinegar, vanilla, and rose water. Fold in raisins. Spread batter in prepared loaf pan, and bake 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before unmolding onto wire rack to cool completely.
- Calories 248
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 155 mg
- Sugar Content 16 g