Cornish Saffron Bread features in Butter Wouldn’t Melt, a recipe book created by Phil Skinazi, Executive Pastry Development Chef at BaxterStorey. Designed for baking abilities of all levels, Butter Wouldn’t Melt features over 80 tantalising recipes for a variety of goodies from pies, tarts, cookies and cakes, to classic pastries, festive treats and homemade breads like the Cornish Saffron Bread.
Makes 2 loaves
Ingredients
- 500g strong flour
- 10g salt
- 2 whole eggs
- 220g semi-skimmed milk
- 35g caster sugar
- 25g yeast
- 5g saffron
- 10g distilled water
- 170g soft unsalted butter
- 125g sultanas
- 75g mixed peel
Method
- Place the saffron in a pan with water and infuse. Place all other ingredients, except the butter, sultanas and peel into a bowl.
- Add the saffron infusion and work the dough until it is smooth and elastic in consistency.
- Add the butter and mix slowly until it has all been incorporated into the dough. Finally add the mixed peel and sultanas, making sure they are evenly distributed throughout the dough.
- Allow the dough to prove for 1-2 hours or overnight in the fridge.
- Divide into two equal amounts then shape and allow to prove again in the loaf tin for 1-2 hours or until they double in size.
- Bake at 180ºC for 30 minutes then remove from the tins and continue to bake for a further 10 minutes.
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