Saffron chia seed bread

By shanobiju  

March 28, 2016

I love the flavour and colour of Saffron . The crunchiness of chia seed makes this bread very unique .
The texture of this bread is soft, light and cottony and has a beautiful mild golden yellow colour.
This fluffy bread is made using tanghzong method .

  • Prep: 2 hrs
  • Cook: 40 mins

Ingredients

Ingredients for the Roux

2 3/4 tbsp All purpose flour

1/4 cup Water

1/3 cup Milk

Ingredients for the dough

2 1/2 cups White flour

3/4 cups Milk

3-4 Saffron

2 tsp Instant dry yeast

1 1/2 tbsp Butter

2 tbsp Milk powder

2 tbsp Sugar

1/2 tsp Salt

1/2 tbsp Chia seeds

Directions

Direction for the roux

1Whisk together flour , water & milk in a saucepan until smooth and no lumps . Place the saucepan on the stove over medium heat and let the roux cook, till it start thickening . Keep stirring constantly until it is smooth without any lumps . Turn off the heat and cool it . Keep it aside . Soak saffron in 3/4 cup of milk . In a bowl mix flour, salt , sugar, powdered milk , and yeast. In another bowl mix milk and roux well . Now add the flour mixture . Mix well . Add melted butter. Knead the dough well until it is smooth and elastic . Form the dough into a ball , oil the dough and place it in a well oiled bowl . Cover with a cling film and let it rise . Once it is double gently using a rolling pin ,roll it into a rectangle . Roll the dough into log shape . Transfer it to a loaf tin . I used 8" × 3.5" loaf tin . Wait for the second rise . Allow the dough to rise .It should reach 1" from the rim of the tin. Apply milk and sprinkle Chia seeds on top . Pre heat the oven at 180°c . Cover the loaf tin with aluminum foil . Place the dough on the lower rack and bake for 35 minutes . Take the bread out .Remove aluminum foil and egg wash or apply milk for the color . Bake for another 5 minutes . Once done, apply butter liberally . Allow the bread to cool for at least for 4-5 hrs before slicing .

Roux must be cooled well before adding it to the dough .
I used active dry yeast .
It was added directly to the dough .

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