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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This loaf may be wrapped in a freezer bag, sealed and frozen for up to 3 months. Allow the loaf to defrost overnight before serving. Ingredients:
a large pinch of saffron strands |
300g (10oz) strong plain flour |
50g (1 3/4oz) butter |
200g (7oz) sultanas |
50g (1 3/4oz) caster sugar |
1/2 level teaspoon salt |
1 level teaspoon fast-action dried yeast |
100ml (3 1/2fl oz) milk lukewarm |
1 medium egg |
Directions:
1. Butter a 1kg (2lb) loaf tin.
2. Place the saffron on a sheet of baking parchment, and place it in a warm oven for 1-2 minutes until the saffron strands have dried ( the temperature of the oven is not important, just don't let the saffron burn).
3. Remove the saffron from the oven and leave to cool slightly.
4. Crumble the saffron into a small bowl.
5. Pour over 2 tablespoons boiling water and leave the saffron to steep for at least 30 minutes, or overnight.
6. Tip the flour into a bowl then rub in the butter until the mixture resmbles fine breadcrumbs
7. Stir in the sultanas, sugar, yeast and salt
8. Lightly beat together the milk and egg, and pour this into the flour mixture.
9. Add the saffron mixture, then mix all the ingredients together to form a dough.
10. Turn the dough out on to a lightly floured work surface and knead it for about 10 minutes, until smooth and elastic.
11. Shape the dough into a rectangle, about the size of the loaf tin.
12. Place the dough in the loaf tin, and press it down well into the corners of the tin.
13. Cover the tin with a piece of oiled cling film and leave the loaf in a warm place until its doubled in size.
14. Set oven to fairly hot, gas 6 / 200c
15. Bake the loaf in the centre of the oven for 20 minutes.
16. Reduce the temperature of the oven to moderate, gas 4 / 180c.
17. Cook for a further 20-30 minutes, or until it sounds hollow when taken out of the tin and tapped underneath.
18. Remove the loaf from the tin and cool on a wired rack
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