Welsh Saffron Bread

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READY IN: 1hr 20mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool.
  • Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice.
  • Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool.
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