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Saffron Bread Veg CD CBF English 60mins plus proving
Makes 1 loaf Cold Vegetarian Baked Fayre Britain British England Europe
Ingredients 360ml/12fl.oz. Milk 200g/7oz Butter 200g/7oz White Sugar 2 teasp Powdered Saffron 120ml/4fl.oz. Hot Water 14g/1/2oz Active Dry Yeast 2 Eggs 1 teasp Salt 1/2 teasp Ground Nutmeg 1 teasp Ground Cinnamon 1 tbsp finely grated Lemon Zest 675g/1-1/2lb Plain Flour
Instructions
1. In a small bowl, soak the saffron in the hot water. Set aside.
2. Heat the milk in a small saucepan until it bubbles, then remove from heat and add the butter and sugar stirring until melted. Set aside and allow to cool until lukewarm.
3. Drain the saffron, reserving the water.
4. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and half of the flour. Mix well. Add the remaining flour, a little at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
5. Lightly oil a large mixing bowl then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, place in a warm place and leave for about 1 hour until doubled in size.
6. After this time, turn out onto a lightly floured surface. Divide the dough into three equal pieces and form each portion into 35cm/14 inch long 'ropes'. Secure the ropes together at one end and plait. Place on a lightly greased baking tray. Cover with a damp cloth and leave for about 40 minutes until doubled in size.
7. Preheat oven to 180C, 350F, Gas Mark 4. Transfer the plait on the baking tray to the oven and bake for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.
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