Tuesday, 15 October 2013

i'm just mad about saffron bread

it was time to use some of the precious spanish saffron i'd been given..i'd hung onto it for so long it was in danger of becoming a relic..but would i be able to do it justice?


450 gms organic white flour
50 gms organic wholemeal flour
300 mls organic unhomogenised full cream milk
2 tablespoons (tbs) castor sugar
1/4 cup sultanas
1 tbs very finely diced organic lemon peel (i used my own)
1 tbs very finely diced organic orange peel (i used my own)
6 tbs dark rum
approx 10 saffron threads
1 teaspoon (tsp) yeast
2 tsp murray river salt
filtered water (if needed)
extra 1 tbs milk


~ bring the milk to the boil, take off the heat, add saffron threads and leave until cool
~ bring the rum to the boil in a small saucepan, take off the heat, add sultanas, leave until cool, drain the sultanas and set the rum aside
~ mix the flour with the yeast, castor sugar, cooled saffron thread milk, rum, and extra water, if needed, to make a shaggy dough
~ leave to autolyse for 20 minutes or so, add salt, mix briefly, rest for 10-15 minutes and then mix again briefly
~ remove the bowl from the stand mixer, cover with a damp tea towel and leave until doubled in size
~ turn the dough onto a flour dusted bench and gently knead in the peels and sultanas
~ leave to rest covered for about 30 minutes, knead once more, and then shape to fit a large greased bread tin
~ cover and set aside until doubled or when a finger pressed in the dough leaves an impression
~ brush the top of the dough with extra milk, bake with steam at 230 deg c for 20 minutes, cover the loaf with brown paper, lower oven temperature to 200 deg c and continue to cook for a further 20-25 minutes or until done

mellow yellow!

do you find some edible gifts so special that you put off using them or save them for a special occasion?


  1. I am guilty of the same thing...clinging tenaciously to something precious that I either can't get anywhere around here or it is so exorbitantly priced that this penniless student hippy isn't ever going to come by it again. I have opened tins to find nothing but husks and dead moths so had to learn the hard way ;). I love the look of this bread. It is both exotic and gloriously wholesome and beggers a cup of excellent tea in a beautiful china cup. No mugs here, this loaf deserves the best! Thankyou for sharing although I doubt I will get hold of saffron unless I decide to grow some. Apparently it does particularly well around here ;)

  2. thanks fran..it grows well in melbourne as well ;)

  3. you know I was thinking about making pannetone this year for Christmas, but the palaver of it all puts me off. Just looking at your ingredients to this one Jane, I think this would be a rather lovely substitute.

  4. now you've got me thinking that i might make a jazzed up version for christmas..thanks for the good idea dear..x