Sweet saffron bread from The Handmade Loaf: Contemporary European Recipes for the Home Baker (page 124) by Dan Lepard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on August 22, 2020

    Substituted cranberries for the currants. The result was good, but the baking time seems way out. After 30 minutes at 210C, the crust was already dark brown. I gave it 5 minutes at the lower temperature instead of 20, because I didn't want it to get any browner. I'd say 20 minutes max at the higher temperature.

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