Saffron loaf Recipe

How to make it

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• 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
• Bake the loaf in the centre of the oven for 20 minutes.
• Reduce the temperature of the oven to moderate, gas 4 / 180c.
• Cook for a further 20-30 minutes, or until it sounds hollow when taken out of the tin and tapped underneath.
• Remove the loaf from the tin and cool on a wired rack