A Boke of Gode Cookery Presents

English Saffron Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Saffron bread with eggs & currants

  • 2 tsp. saffron
  • 1/2 cup boiling water
  • 1 1/2 cups scalded milk
  • 1 cup butter
  • 1 cup sugar
  • 2 packages dry yeast
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 6 cups flour
  • 3 Tbs. lemon rind, grated
  • 2 cups currants (optional)
Steep saffron in boiling water for 5 minutes. Drain and reserve liquid. Pour scalded milk over butter and sugar. Stir to melt butter. Cool to warm then stir in yeast. Add saffron liquid and eggs. Blend well. Add dry ingredients. Dough should be stiff. Knead, shape into a ball, place in bowl, cover and let rise until doubled. Punch down, divide into 3 equal sections, knead each section and roll out into 15-inch ropes. Braid the three ropes together, place on a greased baking sheet, and let rise again until doubled. Bake at 350º F for 1 hour, or until loaf sounds hollow when tapped with a finger.

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English Saffron Bread © James L. Matterer

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