A traditional Cornish bread.
- 1 tsp saffron strands
- 200 ml warm milk
- 2 x 7g sachets fast action dried yeast
- 75 g caster sugar
- 450 g plain flour
- 0.25 tsp salt
- 1 tsp ground mixed spice
- 175 g butter (diced)
- 200 g mixed dried fruit
- 3 tblsp milk
- 2 tblsp caster sugar
- Put the saffron strands in a small bowl, pour over three tablespoons of the warm milk, stir and leave to stand and infuse.
- Stir the yeast into half the remaining milk, adding one teaspoon of the sugar.
- Stir, and leave to stand for 3-5 minutes until it froths.
- Sift the flour, salt and mixed spice into a large bowl.
- Rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs.
- Mix in the remaining caster sugar and the dried fruit. Make a well in the middle; add the yeast mixture, saffron milk and the remaining warm milk.
- Stir well until a soft dough is formed.
- Turn out onto a lightly floured surface and knead for about five minutes until the dough is springy and smooth.
- Transfer to a very lightly oiled bowl, cover with a clean damp tea towel or cling film and leave to rise in a warm place for one hour, or until the dough has doubled its size.
- Turn out the dough, knock back and knead again to get rid of any pockets of air.
- Roll into a ‘sausage’ about 80cm/30in long.
- Lightly grease a 23cm/9inch loose-based round cake tin and coil the dough, starting at the centre.
- Cover and leave to rise in a warm place for thirty minutes, until almost doubled in size.
- Preheat the oven to 375°F (190°C/Gas 5) and bake for 40-45 minutes until golden and firm to the touch. Turn onto a wire rack to cool.
- To glaze the bread: Boil the milk and sugar together, and simmer for two minutes. Brush over the hot bread, and allow to cool.