Cornish Saffron Bread Recipe

Name: Cornish Saffron Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package dry yeast; 1 1/2 teaspoons sugar; 3/4 cup warm water (105u00b0 to 115u00b0); 5 1/2 cups all-purpose flour, divided; 3/4 cup sugar; 1 1/2 teaspoons ground nutmeg; 3/4 teaspoon salt; 1/4 cup plus 2 tablespoons shortening; 1/2 (4-ounce) package candied lemon peel, finely chopped; 1/2 (4-ounce) package candied citron, finely chopped; 1 cup currants; 3/4 cup raisins; 1/2 cup chopped pecans; 1/4 teaspoon powdered saffron; 1/4 cup boiling water; 1/2 cup milk; 3 eggs, beaten

Servings: persons

1 package dry yeast
1 1/2 teaspoons sugar
3/4 cup warm water (105u00b0 to 115u00b0)
5 1/2 cups all-purpose flour, divided
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
3/4 teaspoon salt
1/4 cup plus 2 tablespoons shortening
1/2 (4-ounce) package candied lemon peel, finely chopped
1/2 (4-ounce) package candied citron, finely chopped
1 cup currants
3/4 cup raisins
1/2 cup chopped pecans
1/4 teaspoon powdered saffron
1/4 cup boiling water
1/2 cup milk
3 eggs, beaten

1
Dissolve yeast and 1 1/2 teaspoons sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Add 1 cup flour; mix well. Cover with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
2
Combine remaining flour, 3/4 cup sugar, nutmeg, and salt in a large bowl; stir well. Cut in shortening until mixture resembles coarse meal. Add lemon peel, citron, currants, raisins, and pecans; stir well.
3
Dissolve saffron in boiling water; add milk, and cool to lukewarm (105u00b0 to 115u00b0). Stir milk mixture and eggs into flour mixture. Add yeast mixture; mix well.
4
Spoon batter into 2 well-greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 1 hour. Bake at 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Remove bread from pans, and cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package dry yeast, 1 1/2 teaspoons sugar, 3/4 cup warm water (105u00b0 to 115u00b0), 5 1/2 cups all-purpose flour, divided, and more.

Yes, Cornish Saffron Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornish Saffron Bread

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