Ingredients
1 tsp saffron, dried in the oven and rolled to a powder
2 lb flour
1 oz fresh yeast
570 ml tepid water
pinch sugar
8 oz granulated sugar
1 lb butter
pinch salt
1 lb currants
2 oz candied peel, chopped
Method
1) soak the saffron overnight in 2 tbsp of boiling water
2) grease two 1 lb loaf tin, mix the yeast in a pint of tepid water with a pinch of sugar and a cup of the flour and put in a warm place to sponge
3) rib the butter into the remaining flour, salt and sugar, mix well then add the fruit peel, pour the yeast mixture into the dry ingredients and add the warmed saffron water, mix to a soft dough, adding more warm water if necessary, and knead well, put in a warm place to rise until double in size
4) knead the dough again until any air bubbles have gone, divide and place in the tins
5) allow a further rise of 20-30 minutes in a warm place
6) preheat oven to 375F Gas 5, bake for one hour and turn when cooked, this mixture can also be shaped in little buns and baked for 1/2 at 400F gas 6
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