Ingredients

3/4 C. water
2 C. white bread flour
1 tsp. sugar
1 tsp. salt
1 egg, beaten
1 1/2 Tbsp. olive oil
1/4 tsp. saffron, ground or 1/8 tsp. saffron threads
1 tsp. yeast, fast rise or machine or 2 tsp. yeast, active dry

Cooking Instructions

If using saffron threads, grind to a coarse powder-like consistency using a mortar and pestle. The fresh powder will be more potent than the pre-ground so you’ll need less. Once opened, the intensity of a vial of saffron will diminish. Use regular or rapid bake cycle.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)