Cornish Fruited Saffron Bread Recipe

Cornish Fruited Saffron Bread picture

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Saffron threads1⁄2 Teaspoon
 Brandy/Fresh lemon juice1 1⁄2 Teaspoon
 Dry yeast/1 cake compressed yeast1 Tablespoon (1 Package)
 Lukewarm water1⁄4 Cup (4 tbs)
 Egg1 , well beaten
 Melted butter1⁄2 Cup (8 tbs)
 Lukewarm milk1 Cup (16 tbs)
 All purpose flour4 Cup (64 tbs), sifted
 Sugar3⁄4 Cup (12 tbs)
 Salt3⁄4 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Powdered mace1⁄4 Teaspoon
 Currants1⁄4 Cup (4 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Diced candied orange peel2 Tablespoon
 Diced candied lemon peel2 Tablespoon
 Diced citron1 Tablespoon
 Water1 Tablespoon (For Glazing)
 Egg1 , beaten (For Glazing)

Nutrition Facts

Serving size

Calories 966 Calories from Fat 247

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 16.1 g80.6%

Trans Fat 0 g

Cholesterol 169.4 mg

Sodium 433 mg18%

Total Carbohydrates 159 g53.1%

Dietary Fiber 6.2 g24.7%

Sugars 57.2 g

Protein 20 g40.6%

Vitamin A 17.5% Vitamin C 28.1%

Calcium 13.1% Iron 41.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a small bowl, dip saffron in brandy for 10 to 15 minutes.
2) Strain and keep aside.
3) Mix yeast in water. Let stand for sometime then stir to dissolve. The water used should be warm (105°F to 115°F.) for dry yeast and lukewarm (80°F to 90° F.) for compressed.
4) Preheat hot oven (400°F.)
5) Sieve dry ingredients.

MAKING
6) In a bowl, take milk and add egg and butter into it.
7) Mix in dried and candied fruits and blend with hands to coat.
8) Mix all liquids and saffron mixture to the dry ingredients, working with hands till blended.
9) Let stand and rise for 2 hours to prepare the bread at once or alternately refrigerate covered overnight.
10) Knead the dough onto floured board and roll lightly in flour. Shape into loaf.
11) Roll for 1/2 inch thick, making the length size of a long loaf pan. Alternately divide into halves for 2 pans (9x5x3 inches).
12) Roll the dough like a jelly roll and fold ends under.
13) Grease pans and place the dough in it with seams on bottom.
14) Press dough to level the top.
15) Beat egg with water and brush the loaf with it.
16) Place in warm room (about 75 °F to 80°F.) and let the dough rise for 2 to 3 hours till spongy. Refrigerated dough takes long to rise.
17) Place in oven and bake for 5 minutes.
18) Lessen to moderate (375°F.) and bake for 25 minutes.
19) Reduce to 350°F and bake for further 20 minutes.
20) Place on cake rack to cool. Slice once cooled.

SERVING
21) Serve warm or cold.
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