*Baker’s tip: Crush 1/2 teaspoon to yield 1/4 teaspoon crushed saffron threads.
Instructions
Combine whiskey and saffron; heat to boiling. Seep 5 minutes to extract color and flavor. Strain brew through a very fine strainer or wet coffee filter; add water to measure 2/3 cup. Add butter. Place ingredients in bread pan in order listed. Select Dough cycle.
Rising, Shaping and Baking
Turn dough onto lightly floured surface; punch down. Roll dough into a 24-inch-long rope. Fold the rope in half; twist dough a few times. Place on greased baking sheet or in a greased 9- x 5 inch pan; tuck ends under. Cover; let rise until indentation remains after touching side of dough, about 1 hour. Bake in a preheated oven at 375ºF (325ºF if using a convection oven) for about 25-30 minutes. Cool on rack before slicing.
Baker’s option: Omit whiskey. Pour 2/3 cup boiling water over crushed saffron. Seep for 10 minutes.
