Sunday Supper Suggestion, Swedish Saffron Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Celebrate the family with your own Sunday Supper, one of our favorite ways to bring the family together! We offer the following suggestions, and hope that you enjoy them as much as we do!

There are no rules for what is appropriate to serve for Sunday Dinner, it can be as fancy as you like or as frugal as you need! What makes Sunday Dinner special is who you get to dine with...

We have news! Proudly presenting our unique and delicious cookbook series, “Cooking by the Seat of my Pants!” from Our Sunday Cafe, available right here!

For this week's Sunday Dinner, I would like to suggest the following...

Many years ago I had the privilege of attending a small gathering at Wild Oats, our small-town organic market. The cook/speaker was cookbook author Tom LaCalamita, and he prepared an assortment of food from his upcoming book, Pressure Cookers for DUMMIES - A reference for the Rest of Us! Mr. LaCalamita is an easy going friendly speaker and cook. That last part is important because he is just like us. A home cook who cooks for his family and enjoys good food.

Now some 15 years later, Wild Oats is gone, absorbed by a large grocery group. Our town is not as small and I have more Tom LaCalamita books. As it turns out, the man loves bread. A nice coincidence, because I love baking bread.

Use your bread machine for the dough, Swedish Saffron Bread.
Swedish Saffron Bread

Swedish Saffron Bread
from:  The Ultimate Bread Machine Cookbook
by:  Tom LaCalamita

2 1/4 t yeast
3 c flour
1/3 c sugar
dash salt
approximately 1/2 t saffron threads, crumbled to make 1/4 t powdered saffron
3 T soft (room temp) butter
1 egg
3/4 c PLUS 2 T milk, warmed to room temp

ingredients needed before baking:
1 egg
1 t water
6 blanched almonds - if desired
6 raisins - if desired

Load ingredients into ABM in the order given. Process ingredients on the dough cycle.

When the dough cycle is complete, divide the dough into two equal portions, on a floured surface.

Squeeze each piece into a rope approximately 14-16 inches long. Cross the pieces of dough in a large X on a prepared baking sheet.

Coil up each end of the dough toward the center. Let rise again until doubled in bulk, 45 - 90 minutes depending upon the warmth of your kitchen or proofing area.

When the dough had doubled, preheat the oven to 375 degrees. Make the egg wash by beating together the egg and water. Carefully "paint" the dough with the egg wash, and arrange the raisins and almonds.

To be honest, there was not a photo of how the bread was to be decorated, and my mind could not establish a pattern with 4 dough coils and 6 almonds along with 6 raisins. And then I realized, I'm not even Swedish! So this is my way, 3 raisins on each coil and sliced almonds overall. Then it went into the oven...............

Have a wonderful dinner!

You may also like these additional suggestions, found by searching #SundaySupperSuggestion.

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  1. my grandmother was nearly famous for the pastries she would make and share this sounds so super good and reminds me of that special time
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  2. That bread design is so pretty! Enjoyed your post, Melynda! Happy New Year to you and your family!

    1. Thank you, I want to try a whole grain version of this delicious bread. Happy New Year to you!

  3. Thanks for sharing on the What's for Dinner Link up!

  4. Now I want a bread machine again. We wore out two of them and I have no idea why we haven't replace the last one yet. Thanks for partying with us at Merry Monday.

    1. I love mine and it is my second one....thanks for dropping by!


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