English Saffron Bread
Also see Swedish Saffron Bread and Traditional Cornish Saffron Buns
Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.
English Saffron Bread
from https://vanillaqueen.com/
This is a small glimpse into saffron’s past as this recipe for saffron bread represents one of the versions of saffron bread served during the Christmas holidays in England and also for other celebratory occasions. This recipe comes from our own Vanilla Contessa, Gina Tassone, whose mother still bakes this slightly sweet, flavorful bread occasionally when her children come to visit as it is a family favorite, always quickly devoured. Gina suggests that you lightly toast it as that enhances the delicate saffron flavor.
Some recipes contain cinnamon, others nutmeg. I boosted the nutmeg in the recipe slightly as even though it was freshly grated, I couldn’t taste it. It also occurred to me that if you’re serving saffron bread in the spring, a tablespoon of lemon zest would be a pleasant addition though certainly not necessary.
FMM: I might try this in a braid. Cut recipe in half.
1/2 cup unsalted butter, melted
1 cup whole milk (or milk substitute), scalded and cooled
1 cup sugar
1 teaspoon salt
2 packages dry yeast (4 1/2 tsp.)
2 large eggs, beaten
1–1/2 cups golden raisins [or currants?]
1–1/2 cups lightly toasted walnuts or pecans, coarsely chopped (optional)
6–1/2 cups unbleached all-purpose flour plus more for kneading [I would use bread flour]
1–1/2 teaspoons freshly grated nutmeg (or to taste)
1 gram Saffron Threads or 1/4 teaspoon saffron powder
1 tablespoon Rain’s Choice pure Vanilla Extract
In a small bowl, place saffron in 1/3-cup hot, but not boiling, water. Cover and let stand at least 20 minutes.
Place the 2 packages of yeast in another small bowl. Add 1/2 cup lukewarm water and allow to stand at least 5 minutes, stirring so that all yeast is dissolved.
In a medium-large saucepan, scald milk. Add butter, sugar and salt and allow it to fully cool.
In a large bowl, combine the cooled milk, butter and salt with the yeast mixture. Next add beaten eggs, saffron and vanilla.
In a separate bowl blend 6 cups flour, raisins, nuts, if using, and nutmeg. Add slowly to liquid mixture, beating well.
Using a wooden spoon or a hand- or stand- mixer with dough hooks begin the kneading process.
If you are making the bread by hand, flour the surface you are using and knead the bread until smooth and not sticky, roughly 10 – 15 minutes, adding up to a cup or so of flour as needed. [The dough should not be a stiff dough. After kneading a stickier type dough, the dough develops and becomes less sticky automatically. No extra flour is needed.]
If you are using a mixer with dough hooks, knead until smooth and not sticky. (I added about 1-1/2 cups more flour to the mixture. per the author of the recipe) Add the flour a little at a time so that you don’t end up adding too much.
Oil another large bowl and place the bread dough into the bowl and lightly oil the surface of the dough. Cover with a clean cloth and place in a warm spot to rise until volume has doubled in size (roughly 90 minutes). (My kitchen was cool, so I placed the bowl on a heating pad on the lowest option.)
Lightly oil bread pans. Shape bread into loaves or rolls and allow to rise again until double, covered lightly with a towel.
Heat oven to 350 degrees while bread is rising. Bake about 30 minutes. Bread is ready when it sounds hollow when tapped.
Makes 2 large loaves and 2 smaller loaves, or 2 large loaves and 4 to 6 rolls. [Or 2 large loaves?]
English Saffron Bread
from https://www.hotrodsrecipes.com/
This English Saffron Bread recipe has a sweet taste with a moist center. Great for the Holidays!
FMM: He doesn't say where he got the recipe. I add the vanilla, raisins, and pecans from the other recipe.
This bread is braided.
1 1/2 Cups Milk
1 Cup Unsalted Butter
1 Cup White Sugar
2 Tsp Saffron Threads (1 gram)
1/4 oz Active Dry Yeast (2 1/4 tsp.)
2 Eggs, beaten
2 Tsp Salt
1/2 Tsp Ground Nutmeg
1 Tsp Ground Cinnamon
[2 tsp. vanilla]
2 Tbsp Lemon Zest
6 Cups Bread Flour
[1 cup golden raisins]
[1 cup chopped pecans]
In a small saucepan, heat the milk until it bubbles, then remove from heat. Add the butter, sugar and stir until the butter is melted. Let cool until lukewarm.
[I found heating the butter with the milk worked better so the butter melts.]
In a small bowl, soak the saffron in 1/2 Cup hot water [use 1/4 cup and the other 1/4 cup to bloom the yeast], let cool until lukewarm, drain and reserve the liquid. [Gently crumble the saffron with your fingers and DO NOT strain.]
[Bloom the yeast in the 1/4 cup water left from soaking the saffron.]
In the mixing bowl of a stand mixer, combine the milk mixture with the reserved saffron water and beaten eggs. Add the yeast and stir to dissolve.
Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour, mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Form into 14 inch long ropes. [This dough was tough to roll out into ropes. Had to keep letting the dough rest.]
Braid the ropes together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 40 minutes.
Preheat the oven to 350°F.
Bake for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.
Remove to a wire rack and cool.
12 servings [This makes a very large braid with the raisins and pecans in it, definitely more than 12 servings. Next time I would make 1/2 recipe for myself.]
