Saffron Bread

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Servings: 15 Difficulty: Advanced
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A fragrant, golden-brown loaf infused with saffron and lemon, studded with sweet currants.
Saffron Bread (Wedman recipe image
Saffron Bread (Wedman recipe image
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Saffron Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 15 Calories: 0.0

Description

This Saffron Bread is a luxurious, aromatic loaf that transforms humble ingredients into something special. The vibrant yellow hue and delicate floral notes of saffron are balanced by bright lemon zest and warm nutmeg. Soft, chewy currants provide bursts of sweetness in every bite, making it perfect for breakfast, brunch, or an afternoon tea. The dough is forgiving and easy to handle, rising beautifully to create an airy texture. It pairs wonderfully with butter, jam, or cheese. This recipe is vegan-friendly when using margarine or plant-based milk, offering a comforting, homemade treat that smells incredible while baking. Serve warm for the best experience, or store for later to enjoy fresh slices throughout the week.

Ingredients

Directions

  1. Steep the saffron threads in the hot water for 10 to 15 minutes to release color and flavor.
  2. Combine the milk and margarine in a saucepan.
  3. Heat gently until the margarine has completely melted.
  4. Remove from heat and allow the mixture to cool until lukewarm.
  5. Add the grated lemon rind to the cooled milk mixture.
  6. Sprinkle the active dry yeast into the lukewarm milk mixture.
  7. Let stand for 5 minutes to allow the yeast to dissolve and activate.
  8. Add the sugar, ground nutmeg, 2 cups of flour, and the saffron mixture to the yeast mixture.
  9. Beat the batter until smooth and well combined.
  10. Stir in the dried currants (or dark raisins) and another 1/2 cup of flour.
  11. Stir in additional flour, 1/4 cup at a time, until the dough is soft but not sticky.
  12. Cover the bowl with a damp towel and let rise in a warm place until doubled in size, about 1 hour.
  13. Punch down the dough and knead on a lightly-floured surface until smooth.
  14. Shape the dough into a loaf and place it in an oiled 4- by 9-inch bread pan.
  15. Let rise again until doubled in size, about 45 minutes.
  16. Bake in a preheated 350-degree oven for about 1 hour, or until golden brown and hollow-sounding when tapped.
  17. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the milk mixture is only lukewarm (not hot) before adding yeast, as high heat will kill the yeast.

For a vegan version, use plant-based milk and vegan margarine.

You can substitute dark raisins for currants if preferred.

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of milk.

Keywords: saffron, bread, lemon, currants, raisins, nutmeg, yeast, vegan, vegetarian, homemade, baking, loaf, flour, margarine, milk, international, brunch, breakfast, tea, dessert
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