CBF English 60mins plus proving
Cold Vegetarian Baked Fayre
Britain British England Europe
teasp Powdered Saffron
Active Dry Yeast
teasp Ground Nutmeg
teasp Ground Cinnamon
tbsp finely grated Lemon Zest
In a small bowl, soak the saffron in the hot water. Set aside.
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
Drain the saffron, reserving the water.
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.
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.
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.
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.
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