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.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and