I have only had this recipe once, because as you probably know, saffron is pretty expensive. You would probably only make this recipe during a special occasion or holiday, but it is delicious. I think that everyone should try it at least once. I had to beg my friend to get this recipe from her.
1 cup warmed milk
1 oz yeast
1 tsp sugar
1/4 tsp saffron powder or strands
1/2 cup boiling water
3 1/2 cups all-purpose flour
8 tbsp butter or margarine (butter is better for flavor)
1/3 cup superfine sugar
1/3 lb currants or raisins
1/4 lb chopped candied peel
1 tsp dried thyme
Directions(Preheat oven to 375 degrees)
1. Place milk in bowl and dissolve yeast and sugar in it. Leave it in a warm place (on top of the stove is a good place for that)
2. Steep the saffron in the boiling water, then leave the mixture to cool
3. Sift the flour into a large bowl. Fold in the butter, add the superfine sugar, currants, peel and thyme and mix well
4. Add the yeast liquid and saffron liquid to the flour mixture (Strain the saffron strands if you’re using them). Mix until smooth, with a wooden spoon. It should look like a thin batter.
5. Pour the mixture into a grease and lined 10″ round cake pan. Cover with a damp cloth and leave on top of the preheated stove for about an hour or until the mixture rises to the top of the pan.
6. Bake bread for 1 hour. Leave to cool in the pan. Slice and serve.