Preheat the Oven 375F. Grind the almonds to a powder.
Place in a heavy pot with 2 cups of the milk and simmer until thickened.
Heat the 1/4 cup of milk to lukewarm and infuse the saffron threads.
Add the Yeast and dissolve it completely.
Stir it then into the Almond milk mixture; set aside.
Mix the butter and 1 cup of flour and toss it well. Add the almond mixture,sugar and salt and mix it well.
Gradually add the remaining flour, knead it well, till it becomes smooth but still somewhat sticky
Transfer the dough to a clean bowl,cover it with plastic and proof it for 1 1/2 to 2 hours.
Lightly grease a loaf pan, place the dough in it.
Brush it with melted butter ( optional ) and bake it for 25 min or until the loaves are golden brown and sound hallow when tapped on the bottom.
Cool it for 20-30 min before slicing. It turns out crunchy on the outside and moist in the inside. I luv it when its little warm though!