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
  • glaze:
  • 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.

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