| Saffron Bread |
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| Written by Claire Hopley, 2005 | |
In medieval and Renaissance England, saffron was used in breads and cakes for special occasions such as weddings. The tradition gradually died out except in Cornwall, where every bakery offers raisin-studded saffron loaves and buns. Saffron buns topped with clotted cream are a Good Friday speciality. Yellow saffron - the world's most expensive spice - is a way of expressing holiday munificence while adding its unique honeyed, slightly astringent flavour. Try saffron bread for breakfast with butter or mascarpone.
¾ tsp saffron threads 240 ml (8½ fl oz) milk plus more as needed 2 tsp dry yeast 350g (12oz) bread flour plus more as needed 60g (2½ oz) sugar 1 tsp salt ¼ tsp freshly grated nutmeg ¼ tsp powdered cinnamon ¼ tsp allspice 115g (4oz) butter softened but not melted 115g (4oz) sultanas 2 tbsp milk boiled with 1 tbsp sugar (for glazing) Put the saffron in a small pan over a low heat for about 30 seconds or until it turns a slight shade darker. Warm the milk to lukewarm. Pour half over the saffron, stir and let it sit for about an hour, stirring occasionally until the milk is deep yellow. Pour the remaining milk over the yeast, stir, and let it sit for about 10 minutes or until the mixture is frothy on top. In a large bowl, combine the flour, sugar, salt, nutmeg, cinnamon, and allspice and mix together well. Stir in the yeast and then mix in the softened butter. Add the saffron mixture and knead into a soft dough, adding extra milk 1 tbsp at a time, if necessary. Mix in the sultanas, distributing them evenly throughout the dough. Place the dough in a warm bowl, cover with a plastic bag, and leave in a draught-free place for about 1 ½ hours, until doubled in bulk. Meanwhile, grease 1 large or 2 small loaf tins. When the dough has doubled, punch it down, divide it in two (if using two tins), and put it in the prepared tins. Leave it to double in bulk again - about 1 hour. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Bake for 10 minutes, then reduce the temperature to 180°C/350°F/Gas Mark 4 and bake for another 15 minutes. As soon as you remove the bread from the oven, heat the milk and sugar until it bubbles up, then brush the bread with the mixture to give it a shiny glaze. Remove the bread from the tin after about 15 minutes, and leave to cool on a wire rack. Eat immediately or freeze until needed. You could make up this amount of dough into 8 buns, and bake them for about 15 minutes. Serves 8 |
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