Saffron bread

Name: Saffron bread
Cuisine: Mexican
Ingredients: 1 teaspoon saffron threads; 200 ml warm water; 2 teaspoons castor sugar; 30 g fresh yeast; 50 ml boiling water; 600 g bread flour; 60 g unsalted butter, melted; 2 eggs, beaten; 100 ml warm milk; egg wash; 2 teaspoons sea salt

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Saffron gives this rich loaf, somewhere between bread and brioche, a wonderful colour and an even better flavour. It can be made into loaves or small buns, whichever you prefer.

Ingredients

1 teaspoon saffron threads
50 ml boiling water
30 g

Africa
Europe
Middle East
Americas
Asia
United States
Mexico
India
Bread
South America
Mediterranean
Central America
Vegetarian

Method

Infuse saffron in the boiling water for 5 minutes for colour to develop. Meanwhile, mix yeast and castor sugar into the warm water and allow to stand for a few minutes.
Mix saffron water, milk, eggs and melted butter until combined.
Mix flour and salt in bowl of an electric mixer fitted with a dough hook. With the dough hook turning slowly, add yeast