CORnish Saffron Bread
- 350gms - All Purpose Flour
- 50gms - Castor Sugar
- 2 tbsp - Granulated Sugar
- 100gms - Unsalted butter, softened
- 75gms - Raisins
- ¼ tsp - Nutmeg
- 200ml - Cold Milk
- 1.5tsp - Dry Active Yeast
- Activating Yeast
- Boil milk and saffron together.
- Add granulated sugar and dissolve.
- Let it cool to 110° to 100°c or lukewarm.
- Sprinkle yeast over it, mix to dissolve well.
- Let it sit in a warm place to double in quantity.
- In a large bowl mix together flour, nutmeg powder and castor sugar.
- Add butter to this and rub them using fingers to resemble bread crumbs.
- Add raisins and give it a good mix.
- Add the activated yeast and mix it well. The flour will be very very sticky.
- Dump the sticky dough onto a lightly dusted platform and knead for 10 to 12 minutes. Or till the dough comes together.
- Form a ball, and place it in a well greased large bowl.
- Cover it with a damp cloth and place it in a warm place for 1 or 1.5hours till it doubles.
- Grease a 5"X9" loaf pan.
- Once the dough is doubled, punch it with your fist.
- Dump it again on a lightly dusted platform.
- Knead it for 2 minutes.
- Roll it like a log and smoothen.
- Place the roll in the greased pan, lightly cover it with a greased cling film and leave it in a warm place for ½ hour to 1 hour for it to rise.
- Preheat the oven to 180°c.
- Once the dough has risen. Brush it lightly with milk.
- Place it carefully in the oven making sure you do not knock the air out of the dough.
- Bake it for 50 to 60 minutes, till the crust is deep golden.
- Tap on the bottom and it should sound hollow..
Recipe by MADaboutkitchen at https://madaboutkitchen.in/cornish-saffron-bread/
3.5.3251