Cornish Saffron Bread

February 01, 2024

Cornish Saffron Bread

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There are stories that saffron came to Cornwall via the Phonecians. Another story tells of the Crusaders bringing it to Europe from Arabia and then a single bulb was smuggled into Cornwall by a trader from the Levant.

One thing we do know for certain is that by the 14th century, there was a vigorous trade in saffron between Cornwall and Spain and its use started travelling northwards throughout the rest of England, medieval Wales and into Scotland. By the 16th century, the cultivation of saffron across the various lands was at its peak.

So, what exactly is saffron?

It's a spice derived from the head of the crocus plant. The crimson stigma is used for flavouring and colouring in food.

It takes 40 hours to pick 150,000 flowers and that produces 440,000 single stigmas which make one kilo of saffron.

And that's why it's so expensive!

In Cornwall, saffron and bread go together like Cornish cream and scones. Saffron bread is baked as buns and, in its larger form, although it's the shape of a loaf, it's actually referred to as a cake. But, as it's leavened with yeast....let's call it bread.

INGREDIENTS

A large pinch of saffron infused in 150 gms boiling water, left for at least 2 hours, drained and the saffron stigmas removed.

450 gms strong white bread flour

150 gms of tepid milk

3 gms crushed sea salt

50 gms caster sugar

50 gms unsalted butter (softened)

50 gms lard

10 gms instant active yeast

50 gms candied peel AND 115 gms of mixed currants, raisins, sultanas OR 165 gms mixed fruit.

(egg wash or similar for glazing - with optional seeds)

A note about the ingredients

If you find it hard to source candied peel, you can always make your own...check out this

VIDEO: https://www.youtube.com/watch?v=BQmhWb_pC3E

RECIPE: https://www.bbcgoodfood.com/recipes/candied-citrus-peel

METHOD

Mix the saffron water and milk together and heat to tepid.

Add the flour to the bowl along with the salt, butter, sugar, lard and yeast.

Add the liquid

Bring it all together and mix to a loose dough.

Add the mixed fruit and peel and bring together. Knead until you have a soft and silky dough.

Place the dough in a lightly-oiled bowl.

Cover and leave in a warm place until it doubles.

Prepare three 1lb loaf tins or a 2lb loaf tin and a 1lb loaf tin....or something that will accommodate roughly 1100 gms dough.

Turn the dough out onto a lightly floured work surface, de-gas (knock back) and then shape to half-fill the loaf tin.

Cover and leave at room temperature (20⁰C) until the shoulders of the dough have risen to the top of the tin. (Mine took 90 minutes at 23⁰C)

Preheat the oven to 195⁰C

Glaze the top of the bread (I've sprinkled the tops with white and black sesame) and bake for 30 minutes until golden brown and hollow when tapped on the underneath.