How to Make George's Saffron Brioche Bread

George, world famous in New Zealand for his bread making books. As an electrical engineer, George became manager of the servicing workshop for a retail appliance business, and in this role he tested hundreds of bread-machines. Through his own efforts, and those of the customers he helped, he developed a great repertoire of never-fail recipes.

George wrote four books on using bread making machines, all were published by Penguin Press.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 teaspoons - Surebake yeast
• 3 1/4 cups - High grade flour
• 1/2 teaspoon - Salt
• 2 tablespoons - Caster sugar
• 1/2 cup - unsalted Butter (melted)
• 1 Egg (beaten), measured with Water to total 1 cup
• 1/2 teaspoon - Saffron mixed into 2 tablespoons of hot Milk and cooled

1. Place ingredients in bread pan in order recommended by the bread-machine instruction book.

2. Strain Milk/Saffron infusion into pan and discard Saffron threads.

3. Set bread-machine to Whole-wheat program - Press [start]. Do not use time delay.

4. During mixing check liquidity.

5. When cycle is complete remove loaf to cool on a rack.

Tips & Warnings

• Loaf may be glazed by brushing on melted butter while the loaf is still warm.
• If you cannot get Surebake yeast use any bread-machine dried yeast (activated yeast).
• If in the unlikely event that you fail to eat all of the loaf, any left-overs can be used to make an excellent bread and butter pudding.