Saffron bread based on various recipes. No additional fruit added,
cane sugar used in the dough and for the topping. Loaf formed in a
focaccia form. Longer rising times due to the high amount of butter.
Very light result.
- 1 teaspoon saffron strands
- 2 tablespoons water
- 500 g white bread flour
- 1/2 teaspoon salt
- 60 g cane sugar
- 120 g unsalted butter
- 30 g fresh yeast
- 300 g milk
- melted butter for glazing
- cane sugar for topping
1. Place the saffron strands on a saucer and put in a hot (180) oven for 10 minutes (watch closely), or for one minute under a grill until a bit darker.
Soak the strands in the water and leave for an hour.
2. Mix flour, salt and sugar in a large bowl. Rub in all the butter.
Add the saffron strands and liquid.
Crumble the yeast in the flour, add the milk and mix to a sticky dough.
Turn out on work surface and knead for about 3 minutes to a smooth ball.
Leave to rise for 2 – 3 hours (2 hours in a warm spot).
3. Dough about doubled in size.
Put the risen dough in a greased tin and spread the dough to fill the tin (23×29 cm).
Leave to rise for 45 minutes.
4. Glaze the dough with some melted butter;
start pre-heating the oven (190 C).
Leave to rise for another 15 minutes.
5. Glaze again with some melted butter and cover the top with cane sugar.
Bake for 30 minutes.
Turn out on a wire rack to cool.