Saffron tea bread

Name: Saffron tea bread
Yield: Makes 1 loaf
Ingredients: 50–75 g/2–3 oz/½–¾ cup mixed candied peel; 1 to 2 tablespoons rosewater; 115 g / 4 oz / 1 cup seedless raisins or sultanas, soaked for 15 minutes in Earl Grey tea; 115 g / 4 oz / 1 stick butter or ½ cup lard, or a mixture of the two; 1/20 g / 25 saffron threads; 50 g / 2 oz / ¼ cup caster sugar; 450 g / 1 lb/4 cups strong, plain flour; about 225 ml / 8 fl oz / 1 cup warm milk; 2 teaspoons dried yeast

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

This is based on the traditional Cornish saffron cake. The local treat is ‘thunder and lightning’ – a slice of lightly toasted saffron loaf spread with cold clotted cream, with Golden Syrup spooned on top.

Ingredients

2 teaspoons dried yeast
about 225 ml / 8 fl oz /

Bread

Method

Sprinkle the dried yeast on 4 tablespoons of the milk, together with 1 teaspoon of the sugar, and let it work for 10 to 15 minutes. Soak the saffron in 2 to 3