Devonshire Saffron Loaf

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.