Project BreadHead: 11 Cornish Saffron Breads

All caught up with the recipes I’ve done so far. I’ve tested some of the others later on in the book to vary things up a little but didn’t take any pictures. I’ll re-do them in order. Now though, here’s bread number 11 from Project BreadHead. Cornish Saffron Breads!

I had been looking forward to this for a while. The saffron strands needed here cost an arm and a leg so I was really hoping this would be nice. I was rather disappointed to find out it wasn’t! Well, not to me. I thought I’d made it badly but I let a few other people try it and they liked it so I guess it’s just me!

Ingredients:

Salt, yeast, caster sugar, milk, white bread flour, ground almonds, dried fruit, saffron strands, cinnamon, nutmeg and unsalted butter.

Make up your milk and heat half until boiling point. Place the saffron strands in a bowl and pour over the milk. Leave to infuse for 30 mins.

Nothing much happens, just turns the milk yellow. Like crap Coco Pops!

Heat the remaining milk until lukewarm. Mix 50g of the flour and (non activated) yeast in a bowl and stir in the milk. Leave for 15 minutes.

It grows pretty quickly so make you have a big enough bowl.

Mix the remaining flour, almonds, spices, sugar and salt together. Pour in the saffron mix and the yeast mix. Add some softened butter. Mix to make a soft dough. Knead for 5 minutes. Leave to rise for 2 hours.

It should double in size. Knock back and knead in the fruit.

Divide in two and shape to loaf tin size. Then place in two loaf tins. Leave to rise for 90 minutes.

Bake on gas mark 5 for 20 mins. Make a glaze with milk and sugar and as soon as the loaves come out of the oven, glaze them. Leave in the tins for 5 minutes to cool then turn out on to a wire rack.

I knocked my tins accidentally while moving them to the oven. That knocked some air out so they were a bit stodgy. That didn’t bother me really, I just thought the flavour was a bit rank. Oh well. Can’t win them all!

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