Imagine a bread so luxurious it shimmers with golden threads, so aromatic it transports you to the rugged coastlines of Cornwall with just one slice. This isn't just any bread - this is Cornish Saffron Bread, a centuries-old delicacy that transforms humble ingredients into a culinary masterpiece. Using the innovative Tangzhong method, we'll reveal how to create a loaf so soft, so rich, and so incredibly delectable that it will make your taste buds dance with pure delight!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Cornish
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1/4 teaspoon saffron threads
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter
- 1/4 cup tangzhong (cooked flour-water mixture)
Instructions
- Begin by preparing the tangzhong. In a small saucepan, combine 2 tablespoons of bread flour with 1/4 cup of water. Whisk together until smooth and there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes a paste-like consistency, about 2-3 minutes. Remove from heat and let it cool to room temperature.
- In a small bowl, combine the saffron threads with 1/2 cup of warm milk (about 110°F or 43°C). Allow the saffron to steep for about 10 minutes, which will enhance the flavor and color of the bread.
- In a large mixing bowl, combine the bread flour, sugar, salt, and active dry yeast. Mix well to evenly distribute the ingredients.
- Add the cooled tangzhong mixture, the saffron-infused milk, and 1/2 cup of warm water to the dry ingredients. Mix together until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, you can add a little more flour as needed, but be careful not to add too much.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a loaf. You can do this by flattening the dough into a rectangle and then rolling it tightly from one short end to the other.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has doubled in size again.
- Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
- Once the loaf has risen, melt 2 tablespoons of butter and brush it over the top of the loaf for a rich flavor and beautiful crust.
- Bake the loaf in the preheated oven for about 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) indicates that the bread is done.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Cornish Saffron Bread fresh or toasted, perfect for any meal or as a delightful snack!
Tips
- Quality Matters: Use high-grade saffron threads for the most vibrant color and intense flavor.
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast perfectly.
- Kneading Technique: Don't rush the kneading process - a smooth, elastic dough is your secret weapon.
- Rising Environment: Choose a warm, draft-free spot for dough rising to ensure optimal volume.
- Butter Brush: The melted butter finish isn't just for looks - it adds incredible richness and helps create a beautiful golden crust.
- Patience Pays Off: Allow the bread to cool completely before slicing to maintain its perfect texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 9g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
