When I got to know about  this month’s ‘Think Spice’ Event, I was glad and overjoyed. Oh ,not because I know multitude of saffron recipes ( i wish! ) but cos of this one recipe i had noted down which was gathering dust for a long time. I cut down couple of ingredients,halved the recipe since it was my first try and then sat and worried to why in god’s name did i take snaps – cos i was sure I was not going to send this entry. But out from the Oven, the loaf was not at all bad! For a first try, and for making some baking changes ( u know how results vary so much even with a small change in baking! ), it was yummy and aromatic!…

It tasted v good with tea…Of course its tea loaf! what was i thinking..Now to the recipe! This makes 2 loaves or one large loaf. You can halve the recipe for one loaf.

Method

1. Crush saffron into a cup containing little of the warm milk and leave it to infuse for 5 min.

Rub the butter into the flour,mix yeast,sugar,cardamom seeds (or powder ) and raisins.

2. Beat the remaining milk with honey and egg, then mix this into flour along with saffron milk and strands, to form a firm dough.

Turn out the dough and knead it on a lightly floured surface for 5 min.

3. Return the dough to the mixing bowl,cover with oiled plastic wrap and let sit in a warm place until doubled in size.

4. Preheat Oven 400F.Grease 2 pound loaf pan.

Turn the dough out to a floured surface,punch down,knead for 3 min,

then shape into fat roll and fit in the pan. Cover with sheet of oiled plastic wrap

and let it stand in a warm place until the dough begins to rise again

5. 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

Cut it into slices

and serve it with hot hot tea

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