There is a traditional Cornish tea bread made with saffron and dried fruit and I was reading that bakers used to make it with whole threads of saffron rather than crushed, pounded saffron. This was to show customers that the saffron was real and not a fake substitute.
Saffron and orange work quite nicely together so I thought, why not marmalade, for a slightly bitter twist. Vegan ingredients in brackets.
Ingredients
250g bread flour
5g instant dried yeast
30g sugar
1/2 tsp salt
100ml hot water
1 and 1/2 tsp saffron threads
50ml milk (or almond milk)
40g butter (or vegan margarine)
1 tbsp marmalade (fine shred)
Method
Saffron and orange work quite nicely together so I thought, why not marmalade, for a slightly bitter twist. Vegan ingredients in brackets.
Ingredients
250g bread flour
5g instant dried yeast
30g sugar
1/2 tsp salt
100ml hot water
1 and 1/2 tsp saffron threads
50ml milk (or almond milk)
40g butter (or vegan margarine)
1 tbsp marmalade (fine shred)
Method
- Place flour, yeast, salt and sugar in a large bowl.
- Place hot water in a microwaveable jug.
- Add the saffron, leaving the threads whole and allow to steep for ten minutes.
- Add the butter, cut in small cubes and the milk to the saffron mix. Microwave for 30 seconds or until butter melts. Make sure the butter/milk/saffron is at hand heat (no hotter) and add to the flour.
- Add the marmalade. Mix with a large spoon until the dough comes together.
- Turn onto a floured surface and knead for 5 minutes until smooth. Add a little more flour if needed.
- Place in a lightly greased bowl, cover and leave to rise until doubled in size.
- Lightly grease a baking tin. Knock back the dough and knead lightly a few more times. Form into an oblong to fit the tin.
- Place in the tin, cover and leave to prove for 30 mins.
- Bake at 175C for 20 mins.
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