Total time:80 minutes plus rising, cooling and infusing
2 x 450g loaves
Large pinch of saffron strands
500g plain flour
Pinch of freshly ground nutmeg
1 tsp ground cinnamon
170g cold butter, diced, plus extra for greasing
1 x 7g sachet easy-blend yeast
85g caster sugar
100g chopped mixed peel
Put the saffron in a small bowl with a few grains of salt and use the back of a teaspoon to grind to a powder.
Put in a small pan with the milk and set over a medium heat. Bring to the boil then remove from the heat and leave to infuse for 30 minutes.
Sift the flour, spices and ½ tsp salt into a mixing bowl. Add the butter and rub into the flour with your fingertips until it forms fine crumbs, then mix in the yeast, sugar, currants and peel. Pour the saffron milk into the flour and mix to form a soft dough. Turn out on to a floured surface and knead until smooth.
Put in a large clean bowl. Cover and leave in a warm place until doubled in size (up to 2 hours). Preheat the oven to 180°C, gas mark 4 and grease 2 x 450g bread tins.
Turn the dough out and lightly knead before cutting in half and shaping each piece into a ball. Put each in a tin. Leave to rise for a further 30 minutes, then bake for 40 minutes or until well risen and golden.
Leave to cool slightly before turning out. Serve sliced with butter or clotted cream. It's also good toasted.
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