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My review
English Saffron Bread
8
GODGIFU
"The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread."
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Ingredients
2 h 30 m servings 368Original recipe yields 15 servings (1 loaf)
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Directions
{{model.addEditText}} Print- Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
- In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.
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Reviews
Read all reviews 2736 Ratings
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Most helpful positive review
9/29/2003
The aroma of this bread is beautiful. It is a traditional Cornish recipe for a bread/buns baked at Christmas. Cornwall used to grow masses of Crocus for the stamens that are saffron. The more sa...
Most helpful critical review
9/5/2001
There's a problem with the rescipe. Using that much saffron would be a mistake. 1/36 to 1/4 teaspoon would be more advisable. Also the cinnamon & nutmeg should be left out entirely. It would...
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9/5/2001
There's a problem with the rescipe. Using that much saffron would be a mistake. 1/36 to 1/4 teaspoon would be more advisable. Also the cinnamon & nutmeg should be left out entirely. It would...
9/29/2003
The aroma of this bread is beautiful. It is a traditional Cornish recipe for a bread/buns baked at Christmas. Cornwall used to grow masses of Crocus for the stamens that are saffron. The more sa...
2/12/2006
I knew what I wanted from this recipe the saffron buns of my childhood so I played with it a little bit. I only used 1 teaspoon of saffron added a cup and a half of dried fruit with the flour an...
5/29/2008
Just a few notes on this recipe: 1. Cube the butter before you put it in the milk, the milk isn't quite hot enough to melt two whole sticks. 2. For efficiencies sake, I'd soak the saffron in the...
3/13/2005
Excellent! The saffromn combined with the cinnamon, nutmeg, and zest is an amazing coombination. (being from Jamaica, we love our nutmeg). The yeastiness, sweeteness, and texture of this bread...
12/24/2007
I haven't given this five stars, as I felt the quantity of flour was slightly out (I needed to add in a good deal more than the recipe called for) and it would have been good to know how enormou...
3/3/2008
incredible bread...wow very impressive, will DEFINITELY make again! Made a very large loaf.
6/26/2005
This bread was huge and hardly fit in my oven, but my guests adored its slightly sweet flavor. The flavors in this bread are subtle, and it is perfect to serve before or even during dinner. My g...
6/5/2006
a very nice flavor and texture when fresh baked but it dried out very quickly. making very small loaves of this might be better.