Crush saffron into a cup containing little of the warm milk and leave it to infuse for 5 min.
Beat the remaining milk with honey and egg, then mix this into flour along with saffron milk and strands, to form a firm dough.
Return the dough to the mixing bowl,cover with oiled plastic wrap and let sit in a warm place until doubled in size.
Preheat Oven 400F.Grease 2 pound loaf pan.
Bake the loaf for 25 min until golden brown and firm on top. Turn onto a wire rack, and as it cools brush it with honey
Mostly 1 egg in a recipe can be skipped. In this particular recipe just to make sure the qty of the liquid is enough to match that of the dry you can substitute the egg with 1/4 cup of any other liquid you want - water, vegetable oil, milk etc - all will work :) --DK