Recipe

Saffron Loaf Recipe

	Vivian / All my dishes 2 years, 3 months ago This loaf may be wrapped in a freezer bag, sealed and frozen for up to 3 months. Allow the loaf to defrost overnight before serving. Prep:30m Cook:50m Servings:10	Vivian
	saffronloaf

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Ingredients

A large pinch of saffron strands

300g (10oz) strong plain flour

50g (1 3/4oz) butter

200g (7oz) sultanas

50g (1 3/4oz) caster sugar

1/2 level teaspoon salt

1 level teaspoon fast-action dried yeast

100ml (3 1/2fl oz) milk lukewarm

1 medium egg

Directions

Butter a 1kg (2lb) loaf tin.

Place the saffron on a sheet of baking parchment, and place it in a warm oven for 1-2 minutes until the saffron strands have dried ( the temperature of the oven is not important, just don't let the saffron burn).

Remove the saffron from the oven and leave to cool slightly.

Crumble the saffron into a small bowl.

Pour over 2 tablespoons boiling water and leave the saffron to steep for at least 30 minutes, or overnight.

Tip the flour into a bowl then rub in the butter until the mixture resmbles fine breadcrumbs

Stir in the sultanas, sugar, yeast and salt

Lightly beat together the milk and egg, and pour this into the flour mixture.

Add the saffron mixture, then mix all the ingredients together to form a dough.

Turn the dough out on to a lightly floured work surface and knead it for about 10 minutes, until smooth and elastic.

Shape the dough into a rectangle, about the size of the loaf tin.

Place the dough in the loaf tin, and press it down well into the corners of the tin.

Cover the tin with a piece of oiled cling film and leave the loaf in a warm place until its doubled in size.

Set oven to fairly hot, gas 6 / 200c