Above is a loaf of my this season’s Cornish Saffron Bread. My husband is Cornish, and saffron bread for the holidays was a tradition from Cornwall his family brought with them to Michigan. Now it’s a tradition in our family. The delicate flavors of yellow saffron and dried currants compliment each other perfectly.

 There’s a little story about the particular loaf of bread shown above. After I made a batch of two loaves, I chose the nicest-appearing one to photograph for ruthsrecipes website. I left that chosen loaf out on the kitchen counter, and put the other loaf in the fridge. I came back out to the kitchen later, and there my husband sat at the kitchen table enjoying a buttery slab of fresh saffron bread. I ran for my chosen loaf. Yep, the end slice was gone, as you see it here.

 But he was forgiven when he said that the bread tasted just like his grandma used to make.

Ruth's Saffron Bread (two loaves)

2 T butter
2 T sugar
1 c scalded milk
2 eggs
1 c water
2 tsp saffron or more if you have it
1 c dried currants
2 pkgs active dry yeast softened in 1/4 c warm water
6-7 c all-purpose flour

1. Crush saffron a bit with the back of a spoon. Add it to the 1 c of water, and bring the water to a rolling boil.
2. scald milk
3. Put boiling water with saffron, scalded milk, sugar, and butter into a large mixing bowl. Cool to lukewarm. Beat in eggs.
4. Add yeast to cooled mixture in the bowl.
5. Mix in currants.
6. Add 3 c of flour all at once and work in.
7. Add 3 or so more flour gradually, just enough to prevent the dough from sticking to the bowl.

8. Turn the dough out on a floured board, cover, and let rest 10 minutes.
9. Knead dough for 5-10 minutes, until it is smooth and elastic.
10. Place dough in a large buttered bowl, lightly butter the ball of dough.

11. Cover with a damp cloth, let rise in a warm place until doubled.
12. Punch down the dough. Divide into two loaves. Pull the dough over and tuck into the bottom of the loaf until the top is smooth.
13. Place loaves into greased or sprayed loaf pans.

14. Cover and let raise until dough is 1 inch above the pan edges.

Bake at 400° for 40-50 minutes.

15. Butter the top of each loaf upon removing from the loaf pan.
16. Cool loaves on their sides, covered and on a towel or rack.