Saffron Bread is a traditional English recipe for a classic sweet, leavened, bread flavoured with saffron, nutmeg, cinnamon and lemon zest that is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic English version of: Saffron Bread.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
360ml milk
230g butter
200g granulated sugar
1/4 tsp saffron threads
120ml hot water
1 tbsp active dry yeast
2 eggs
2 tbsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tbsp freshly-grated lemon zest
750g plain flour
Method:
Scald the milk in a small saucepan then immediately remove from the heat and add the butter and sugar. Stir until the sugar has dissolved then set aside to cool until lukewarm. In a separate bowl mix the saffron and the lukewarm water. Mash together to release as much flavour as possible then set aside to cool until lukewarm before draining through a sieve and reserving the liquid.
Combine the milk and saffron water in a large bowl then beat in the eggs. Add he yeast and stir to combine before adding the salt, nutmeg, cinnamon and lemon zest. Stirring all the while add 700g of the flour and mix thoroughly. When smooth, add the remaining flour, 100g at a time, mixing well after each addition, until the mixture pulls together as a dough.
Turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic. form into a ball and place in a large, lightly-oiled, mixing bowl then cover and set aside in a warm place until doubled in size (about 1 hour). Knock the dough back then turn out onto a floured surface and divide into three equal pieces. Roll these out into ropes about 35cm long each. Join the three lengths of dough at one end and braid together then join the other end before transferring the plait onto a greased baking tray.
Cover with a damp cloth and set aside in a warm place to raise for 40 minutes (or until doubled in volume) then place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 55 minutes, or until golden brown in colour. When ready the base of the loaf will sound hollow when tapped.
Transfer to a wire rack and allow to cool before serving.
