Saffron Bread
60 mins plus proving Makes 1 loaf
360ml/12fl.oz. milk 200g/7oz butter 200g/7oz white sugar 2 teasp powdered saffron* 120ml/4fl.oz. hot
water 14g/1/2oz active dry yeast 2 eggs 1 teasp salt
1/2 teasp ground nutmeg 1 teasp ground cinnamon 1 Tbsp finely grated Lemon Zest 675g/1-1/2 lb
Plain Flour
In a small bowl, soak saffron in the hot water. Set aside. Heat milk in a small saucepan until it
bubbles, then remove from heat and add butter and sugar stirring until melted. Set aside and allow
to cool until lukewarm.Drain saffron, reserving water. In a large mixing bowl, combine milk mixture
with reserved saffron water and eggs. Add yeast and stir to dissolve. Add salt, nutmeg, cinnamon,
lemon zest and half of the flour. Mix well. Add remaining flour, a little at a time, stirring well
after each addition. When dough has pulled together, turn it out onto a lightly floured surface and
knead for about 8 minutes until smooth and elastic. Lightly oil a large mixing bowl then place dough
in bowl and turn to coat with oil. Cover with a damp cloth, place in a warm place and leave for
about 1 hour until doubled in size. After this time, turn out onto a lightly floured surface. Divide
dough into three equal pieces and form each portion into 35cm/14 inch long 'ropes'. Secure the ropes
together at one end and plait. Place on a lightly greased baking tray. Cover with a damp cloth and
leave for about 40 minutes until doubled in size.
Preheat oven to 180C, 350F, Gas Mark 4. Transfer plait on the baking tray to the oven and bake for
50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Cool on
a wire rack.
Nita's Note: Turmeric is sometimes used as a substitute, for color as is the Calendula Marigold, but
it is said that NOTHING compares to the Saffron flavor.
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