Saffron Bread from New British Classics by Gary Rhodes
Saffron’s rich, orange-coloured strands are the stigmas of Crocus sativus, the saffron crocus. Saffron is the most highly flavoured and expensive spice in the w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Kitchen scale
- Measuring spoon
- Measuring cup
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
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