• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Rod's Recipes
  • Browse Recipes
  • How-To
menu icon
go to homepage
  • Recipes
  • Videos
  • How-To
  • About
  • Subscribe
  • search icon
    Homepage link
    • Recipes
    • Videos
    • How-To
    • About
    • Subscribe
  • ×

    Home » Recipes » Bread and Loaf

    English Saffron Bread

    Published on November 25, 2017 - Updated on November 24, 2022 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

    83 shares
    Jump to Recipe
    This English Saffron Bread recipe has a sweet taste with a moist center. Great for the Holidays!
     
    English Saffron Bread

    I love making bread. Probably my favorite thing to make. I’ve been making homemade bread for a couple of decades now but this is the first time I make such a challenging artisan bread with this English Saffron Bread recipe.

    English Saffron Bread

    I’ve had this recipe for a few years now and pretty much avoided it because of the high cost of Saffron. I finally got some Saffron as a gift so I had no more excuses not to make this bread.

    saffron

    Is Saffron so expensive because it's so rare? I heard it originated in Iran but why so expensive? Maybe because of how it's manufactured? Check out this informative article.

    English Saffron Bread

    The other part of this recipe that might be challenging for some of you to make is the preparation of the dough and braiding it.

    I asked for a little help from my wife for the braiding part as she has a lot more experience braiding hair than I do!

    English Saffron Bread

    If you’ve never made homemade bread, I would strongly suggest you cut your teeth on an easier recipe like my Easy Bread Dough recipe or even my Homemade Dinner Rolls recipe.

    For more great recipes with Bread Flour, I suggest you check these recipes out:

    • Super Simple Soda Bread
    • Easy Homemade Baguettes
    • Artisan Bread Dough Master Recipe
    • Rod's Easy Bread Dough

    📋 What Ingredients do I need

    You will need the following ingredients to make this English Saffron Bread recipe (see recipe card for quantities): Milk, Butter, White Sugar, Saffron, Active Yeast, Eggs, Salt, Ground Nutmeg, Ground Cinnamon, Lemon Zest and Bread Flour.

    🥣 How to Make this English Saffron Bread

    Preheat the oven to 350°F.
    In a small saucepan, heat the milk until it bubbles, then remove from heat; add butter, sugar and stir until the butter is melted. Let cool until lukewarm.
    In a small bowl, soak the saffron in ½ cup hot water, let cool until lukewarm, drain and reserve the liquid.
    In a large mixing bowl, combine the milk mixture with the reserved saffron water and beaten eggs. Add the yeast and stir to dissolve.
    Stir in the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour, mix well. Add the remaining flour, ½ cup at a time, stirring well after each addition.
    When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Form into 14 inch long ropes. Braid the ropes together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 40 minutes.
    Bake at 350°F for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

    English Saffron Bread

    English Saffron Bread

    This English Saffron Bread recipe has a sweet taste with a moist center. Great for the Holidays!
    4.75 from 4 votes
    Print Recipe Rate Recipe
    Prep Time 2 hrs
    Cook Time 1 hr
    Total Time 3 hrs
    Course Bread Recipes
    Cuisine American
    Servings 12
    Calories 459 kcal

    Equipment

    • Baking Sheet
    • Saucepan

    Ingredients
     

    • 1 ½ Cups Milk
    • 1 Cup Unsalted Butter
    • 1 Cup White Sugar
    • 2 teaspoon Saffron
    • ¼ oz Active Dry Yeast
    • 2 Eggs
    • 2 teaspoon Salt
    • ½ teaspoon Ground Nutmeg
    • 1 teaspoon Ground Cinnamon
    • 2 tablespoon Lemon Zest
    • 6 Cups Bread Flour
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350°F.
    • In a small saucepan, heat the milk until it bubbles, then remove from heat; add butter, sugar and stir until the butter is melted. Let cool until lukewarm.
    • In a small bowl, soak the saffron in ½ Cup hot water, let cool until lukewarm, drain and reserve the liquid.
    • In a large mixing bowl, combine the milk mixture with the reserved saffron water and beaten eggs. Add the yeast and stir to dissolve.
    • Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour, mix well. Add the remaining flour, ½ cup at a time, stirring well after each addition.
    • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Form into 14 inch long ropes. Braid the ropes together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 40 minutes.
    • Bake at 350°F for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.

    Nutrition

    Calories: 459kcalCarbohydrates: 64gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 71mgSodium: 548mgPotassium: 123mgFiber: 1gSugar: 18gVitamin A: 560IUVitamin C: 1.4mgCalcium: 58mgIron: 0.7mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Fabulous Bread and Loaf Recipes

    • Traditional Canadian Bannock Bread
    • Garlic Pepper Toast
    • Cinnamon Swirl Bread
    • Spicy Bacon Cornbread Muffins
    hot rods recipes

    Reader Interactions

    leave comment and rating! Cancel reply

    We would love to hear from you! If you made this recipe, please choose a star rating. Thanks!

    Recipe Rating:




    Before a comment appears it needs to be approved by the site owner. Read our Comment Policy to see how your comment data is processed. Your email address will NOT be published.

    Primary Sidebar

    Chef Rodney Headshot

    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. See More →

    Trending Recipes

    • Pineapple Sauce for Ham
    • Cinnamon Donut Bread
    • Cinnamon Sugar Beaver Tails
    • French Canadian Sugar Pie

    Footer

    ^ back to top

    Recipes

    • Recipe Index
    • Copycat Recipes
    • Pressure Cooking
    • Celebrity Chef Recipes

    About

    • About Us
    • Privacy Policy
    • Recipe Disclaimer
    • Contact Us

    Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2015-2023 The Ventucky Chef, LLC. All rights reserved.