Saffron bread

Name: Saffron bread
Total time: 10800 s
Cuisine: British
Ingredients: 255 g strong white flour; 1 (7 g) sachet fast acting yeast; 1/4 tsp salt; 25 g golden sugar; 2 pinches saffron threads; 3 tbs clotted cream; For the filling; 25 g butter (softened); 1/2 tsp mixed spice; 50 g fruit (sultanas/raisins)

Vic Gardner @Vic_Gardner_1960

West Drayton

This is a variation of a bread (cake) that I used to make for the children. This a richer less spicy variety. You cannot go wrong by making bread with clotted cream!

Unfortunately it was rather cold the day i cooked this so the bread did not rise as much as expected.

This is a variation of a bread (cake) that I used to make for the children. This a richer less spicy variety. You cannot go wrong by making bread with clotted cream!

Unfortunately it was rather cold the day i cooked this so the bread did not rise as much as expected.

Vic Gardner @Vic_Gardner_1960

West Drayton

This is a variation of a bread (cake) that I used to make for the children. This a richer less spicy variety. You cannot go wrong by making bread with clotted cream!

Unfortunately it was rather cold the day i cooked this so the bread did not rise as much as expected.

This is a variation of a bread (cake) that I used to make for the children. This a richer less spicy variety. You cannot go wrong by making bread with clotted cream!

Unfortunately it was rather cold the day i cooked this so the bread did not rise as much as expected.

Saved

Ingredients

3 hours

255 gstrong white flour
1 (7 g)sachet fast acting yeast
1/4 tspsalt
25 ggolden sugar
2 pinchessaffron threads
3 tbsclotted cream
For the filling
25 gbutter (softened)
1/2 tspmixed spice
50 gfruit (sultanas/raisins)

Saved

Steps

3 hours

1

Grease a large loaf tin or 2 normal size tins.
2

Heat the milk until just simmering. Add the saffron strands and allow to soak for 10 to 15.
3

Add the clotted cream to the infused milk and saffron. Allow to simmer for a few minutes.
4

Mix the flour, salt, yeast and sugar in a bowl.
5

Create a well in the centre and then add the milk, cream and saffron mix. Mix well until you have a soft dough.
6

Turn out onto a floured surface an knead for 5 - 10 minutes. Add the sugar and fruits as you go.
7

Pop into a bowl and either cover with cling film and keep in a warm place, or put a prover until doubled in size. Approximately 40 minutes but could be longer.
8

Once double in size, “knock back” the dough in the bowl and turn out an knead again for a further 5 minutes.
9

Split the dough into three portions and roll each into a long sausage. Braid the dough sausages and place in the greased pan(s). Cover with film, or place in a prover, and allow to stand until again double in size. (I cheated I used cake liners rather than grease the tins). Again about 40 minutes.
10

Heat the oven to 180c/gas 4. Cook for 25 min until golden. Remove from the oven and allow to cool for 10 minutes. (While hot you can brush with honey if you really want sweet bread)
11

Whether you then serve immediately or allow it to cool. Cut into thick slices and serve with butter or even better clotted cream.
12

Enjoy.