English Saffron Bread

English Saffron Bread

21 Reviews 3 Pics
  • Prep

    1 h 30 m
  • Cook

    1 m
  • Ready In

    2 h 30 m
GODGIFU
Recipe by  GODGIFU

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

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  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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Reviews (21)

Rate This Recipe
JAKE123
50

JAKE123

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 be much better to just take a normal white bread rescipe and add saffron. What was probably used in this was safflower, not saffron. There's a big difference

THEFEY
33

THEFEY

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 saffron you use, the brighter the colour; howevere saffron - real saffron, not the ghastly powdered food colouring called saffron yellow is EXPENSIVE! I use about 1 teaspoon in my saffron buns. SOme recipes include dried fruit and others are a basic sweetish white bread with saffron added. The recipe would never include safflower in either its seed OR oil form!

KEZ
22

KEZ

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 and shaped into rolls. Cooked for about 45 minutes. My dad is Cornish throgh and through and hasn't had homemade saffron buns for years he gave this the five stars and went home with six for later. Thanks.

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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