The best delicious Cornish Saffron Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornish Saffron Bread recipe today!
Hello my friends, this Cornish Saffron Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cornish Saffron Bread is amazingly delicious, and addictive, everyone will be asking for more Cornish Saffron Bread.
What Makes This Cornish Saffron Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornish Saffron Bread.
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1/8 ts Saffron
1/4 c Boiling water
1/3 c Lukewarm water
2 ts Sugar
1 tb Yeast
3/4 c Milk; scalded
1/3 c Shortening
1/2 c Sugar
1 ts Salt
1/2 ts Ground cardamon
2 Eggs
1/2 c Currants
1/4 c Citron peal
2 ts Lemon rind
5 c Flour.
Add saffron to boiling water and steep. Add yeast to 2 tsp. sugar and
water and keep warm to grow. Combine scalded milk, shortening, sugar,
salt and cardamon in mixing bowl. Cool and add saffron, yeast and
eggs. Beat well. Add currants, citron, lemon rind and half the flour.
Beat well. Add enough of the remaining flour to make a soft dough.
Knead until smooth and elastic. Let rise, then divide into two loaves
or 2 dozen buns and let rise. Bake at 375 F. for 30 t0 40 minutes.
I usually triple this recipe. The bread freezes well.
The old recipes do not have cardamon. If I omit cardamon I add a
little more saffron.
Mabel Weller
Yields
2 loaves
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