Name: Cornish Saffron Loaf
Yield: Makes two 21 cm loaves
Cuisine: British
Ingredients: 1 teaspoon fine sea salt; 70 g unsalted butter, cut into 10 pieces and softened; 50 g candied orange peel, cut into 5mm dice, or more sultanas if you prefer; 150 g dried currants; 100 g sultanas; 70 g sugar; 1 tablespoon fine granulated active dried yeast or instant yeast; 150 g warm tap water, about 38°C; 150 g strong white bread flour; ⅛ teaspoon crumbled saffron threads; 225 g whole milk; 370 g strong white bread flour

Preparation info

Makes
two
21 cm loaves

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Oddly, saffron breads are not baked in the traditional places where saffron is used in cooking such dishes as Marseillaise bouillabaisse, Valencian paella, and Milanese risotto. Instead, saffron breads and buns appear in southern England, as well as in Scandinavia, where they’re baked for the December 13th celebration of St. Lucy’s feast day. The Cornish saffron bread here is adapted from a recipe of Wilfred J. Fance, who wrote brilliantly about British