- April 2018
- Serves 10
- Hands-on time 40 min, oven time 45 min, plus 4 hours proving
delicious. editor Karen Barnes’ stunning saffron loaf is buttercup yellow and makes a gorgeous weekend breakfast treat, served with a hot cup of coffee.
- 6.8g (3.5g saturated)
- 60.8g (23.1g sugars)
The dough can have its second rise in the fridge overnight (step 5), but you will need to bring it back to room temperature before shaping.
Leave the dough to prove (step 6) in the tin as in the recipe.
The baked loaf will keep for 48 hours in a sealed container. Freeze, sliced and well wrapped in cling film and foil, for up to 1 month.
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