Devonshire Saffron Loaf

Preparation info
  • Makes:

    two 500 g

    • Difficulty


    • Ready in

      45 min

Appears in

By Geraldene Holt

Published 2011

  • About

Bright daffodil-yellow saffron with its bewitching scent and taste is characteristic of West Country baking, particularly in yeast-risen bread, buns and cakes. The dried stigmas of the lilac-flowered Crocus sativa, harvested by hand mainly in Spain and Iran, produce the world’s costliest spice. Soak the saffron threads overnight to obtain the deepest flavour and colour. If you prefer to make a plain fruit Devonshire tealoaf, simply omit the saffron from the recipe.