Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Saffron Bread Recipe    Veg  CD  CBF  English 60mins plus proving


Makes 1 loaf    Cold   Vegetarian   Baked Fayre   Britain  British  England  Europe



360ml/12fl.oz. Milk

200g/7oz  Butter

200g/7oz White Sugar

2 teasp Powdered Saffron

120ml/4fl.oz. Hot Water

14g/1/2oz Active Dry Yeast

2 Eggs

1 teasp Salt

1/2 teasp Ground Nutmeg

1 teasp Ground Cinnamon

1 tbsp finely grated Lemon Zest

675g/1-1/2lb Plain Flour




1.  In a small bowl, soak the saffron in the hot water. Set aside.


2. Heat the milk in a small saucepan until it bubbles, then remove from heat and add the butter and sugar stirring until melted. Set aside and allow to cool until lukewarm.


3. Drain the saffron, reserving the water.


4. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and half of the flour.  Mix well. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.


5. Lightly oil a large mixing bowl then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, place in a warm place and leave for about 1 hour until doubled in size.


6.  After this time, turn out onto a lightly floured surface. Divide the dough into three equal pieces and form each portion into 35cm/14 inch long 'ropes'.  Secure the ropes together at one end and plait. Place on a lightly greased baking tray. Cover with a damp cloth and leave for about 40 minutes until doubled in size.


7. Preheat oven to 180C, 350F, Gas Mark 4. Transfer the plait on the baking tray to the oven and bake for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.


Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.  Metric/imperial users can do the same but the other way round - from cups to grams or ounces.



 Follow us 




Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




 Sign up for Free E-Mailings

Still not found what you're looking for?



Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



Related Recipes

Cake Recipes 

Bread/ Bun Recipes



 International Recipes |  Special Diets  |  Reference Pages  |   Conversion Charts  |  History of  Food   |  Ingredients   |  Table Settings  | UK Food Shopping Directory |  Videos 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos