what? bread?

a blog about making bread at home

Saffron loaf

A work colleague brought in a fruited saffron loaf she’d been given as a present and no-one at home wanted to eat (wouldn’t happen in my house but there you are). I think it was one of these from Warren’s Bakery. Very nice it was too, but a bit on the yellow side, so I thought I search out a recipe and see what I could do.

In Dan Lepard’s Hand Made Loaf I found one that didn’t look too taxing. It starts with a sponge of plain flour, milk and yeast, and then in go some saffron threads soaked in hot water, strong white flour, caster sugar, sea salt, butter, more milk and currants. Only a couple of quick kneads and two proving stages. Baking was started at 210 deg C and then turned down, I had to turn it down earlier than the recipe said as it looked like it was going to burn, and I turned it even lower for the last 10 minutes. Result – very nice – fruit loaf without spice but with a definite flavour of saffron. I’ll be doing this again!

Sponge just mixed

Sponge just mixed

Sponge after an hour

Sponge after an hour

Ingredients all mixed

Ingredients all mixed

After kneading

After kneading

After forming and resting

After forming and resting

Shaped

Shaped

Brushed with egg

Brushed with egg

Baked

Baked

Cooled and cut

Cooled and cut

 

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