Saffron Breakfast Bread

• 3 1/2 cups bread flour
• 1 cup 2% milk
• 2 eggs
• 1/3 cup white sugar
• 1 tablespoon butter, softened
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 pinch Iranian saffron
• 3/4 cup raisins

1. Place bread flour, milk, eggs, sugar, butter, yeast, salt, and saffron in a bread machine in the order recommended by the manufacturer.
2. Program the bread machine for the dough cycle; press "Start." Mix raisins into the dough by hand after the cycle is complete.
3. Divide dough into 9 pieces. Roll each piece into a log 6 to 7 inches long. Pinch the ends of 3 logs together and form a 3-strand braid. Pinch ends together at the bottom of the braid. Repeat with remaining logs to make 2 more braided loaves.
4. Transfer loaves to a baking sheet lined with parchment paper, placing them several inches apart. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Bake in the preheated oven until loaves are a light golden brown, about 15 minutes.

bread flour, milk, eggs, white sugar, butter, active dry yeast, salt, iranian saffron, raisins

Taken from www.allrecipes.com/recipe/257503/saffron-breakfast-bread/ (may not work)