Name: Saffron Cake
Prep time: 9 h
Cook time: 50 min
Total time: 9 h 50 min
Yield: Makes 1 loaf
Ingredients: 1 egg, beaten, to glaze; 0.2g/a good pinch of saffron strands; 100g/3½oz/¾ cup mixed dried fruit; 160g/5¾oz/⅔ cup milk, plus a little extra; 200g/7oz/1½ cups minus 1 tbsp white bread flour; 200g/7oz/1½ cups minus 1 tbsp wholemeal/wholewheat bread flour; 5g/1 tsp fresh yeast; zest of 1 unwaxed lemon; 65g/2¼oz/¼ cup butter, softened, plus extra for greasing; 2g/½ tsp fine/table salt; 70g/2½oz/⅓ cup packed light soft brown sugar

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
10 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Gaye was born in Cornwall just after the Second World War. She told me “this bread evokes everything that was good about my childhood. Everything that was not so good is best forgotten and compensated for by a piece of toasted saffron cake with Cornish butter, naturally, and a good cup of English tea.”