HONEY AND SAFFRON BREAD

Preparation Method :

• Lightly grease and flour two loaf tins. Heat half the milk with the saffron in a small saucepan until the colour seeps out of the saffron strands.
• Stir in the honey and set aside to cool slightly, then add the rest of the milk.
• Sift the flour and salt into a large mixing bowl, mix in the dried yeast and make a hollow in the middle.
• In a separate bowl, beat together eggs and yolks and pour into the flour along with the melted butter and cooled milk. Using a fork, work the egg into the flour until the mixture begins to come together.
• Turn out on to a lightly floured surface and knead gently until you have a silky, soft, smooth, elastic dough.
• Return the dough to a clean, lightly greased mixing bowl. Lightly grease the surface of the dough and cover the bowl with a clean cloth. Set aside in a warm place and leave for about 2 hours until doubled in bulk and very spongy.
• Turn the dough out on to a floured surface and knead well until smooth and firm again. Divide into four pieces and shape into smooth round balls.
• Place them side by side in the prepared tins and set aside in a warm place to double in size again.
• Preheat the oven to 200°C/400°F/ Gas 6. When ready to bake, whisk the remaining egg white and use to glaze the bread. Bake for 35 minutes.
• Check the bread to make sure it is not browning too quickly, and cover with foil. Cook for a further 15 minutes or until well risen, golden and sounding hollow when tapped underneath. Cool on a wire rack.