Saffron bread

Introduce

Chef :

Vic Gardner

Saffron bread

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!

Ingredient

Cooking time :

3 hours

255 g

Cooking instructions

* Step 1

Grease a large loaf tin or 2 normal size tins.

* Step 2

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

* Step 3

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

* Step 4

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

* Step 5

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

* Step 6

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

* Step 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.

* Step 8

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

* Step 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.

* Step 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)