The photo above is a loaf of saffron bread I made last Holiday Season. Jodee Linta sends me saffron from Tucson now and then when she can find it. I don't find it around here. Saffron bread dates back to medieval England. Bob's family made it, and we buy saffron buns in Cornwall, England, just like his mother and aunt used to make.

Traditionally, in the Cornish way, saffron bread is either made in loaves or into buns. Saffron buns are very popular, and my husband's Aunt Kate made them a lot. Saffron bread is basically a white bread with the addition of saffron, dried currants, eggs and a little sugar. The bread makes great toast. The pretty yellow color from the saffron gives the bread/buns a festive air.

Ruth's Saffron Bread (one loaf)

Makes: 1 Loaf or 6 buns

3/4 c  milk
1 tsp saffron (or to taste. I use more saffron, if I have it.)
1 pkg (1/2 oz) dry yeast
4 T lukewarm water
3 1/2 c  flour
2 eggs
1/4 c sugar
1/2 c dried currants

1. Scald the milk with the saffron. Let it cool.
2. Dissolve the yeast in the lukewarm water.
3. Sift together 3 cups of the flour and the salt. Make a well in the center of the flour, spoon in the eggs, milk, and yeast mixture and blend.
4. Add enough flour to prevent it becoming sticky. Knead, adding more flour as needed, until the dough is smooth and elastic.
5. Put in a greased bowl in a warmish place and leave to rise until it is double in bulk (about 45 minutes).
6. Punch down and shape into a loaf or round buns.
7. Place this in a greased loaf pan or (buns) on a greased baking sheet and leave to rise until it has again doubled in size.
8. Bake at 375F for 25 to 30 minutes, then cool on a rack.