Saffron Bread from New British Classics by Gary Rhodes

Ingredients

• 50 g (2 oz) mixed peel, chopped
• 175 g (6 oz) mixed dried fruits
• 175 g (6 oz) butter, diced
• 75 g (3 oz) sugar
• 150 ml (¼ pint) warm milk
• 4 teaspoons dried yeast
• 2 tablespoons warm water
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt
• 450 g (1 lb) plain flour
• 1 teaspoon saffron strands