English Saffron Bread

English Saffron Bread

23
GODGIFU 1

"The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread."

Ingredients

2 h 30 m {{adjustedServings}} servings 368 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. 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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  1. 31 Ratings

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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...

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...

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...