Sweet Cornish saffron bread
We walk on the dirt path that winds on the cliff, around us green meadows and further down rocks and a few beaches. Our gaze is lost on the horizon where the sky merges into the sea while the wind ruffles our hair, bringing with it the scent of salt. We feel small surrounded by the grandiose nature of Cornwall but at the same time full of life and energy by feeling the waves crashing against the rocks. On our feet, we can overlook the blue expanse of the sea below us, it is a magical sensation. Today, the road 66 takes us to this magnificent corner of the world that, however, is not only to be admired, but also to be savored! Here we cannot miss a tasty snack based on a cup of black tea and a slice of saffron cake. Saffron in Cornwall is in fact used to prepare sweets, such as the cake of today.
You need 300 ml of soy milk, 1 sachet of saffron, 15 grams of fresh brewer’s yeast, 300 grams of semi-whole wheat flour, 100 grams of whole wheat flour, 5 tablespoons of sultanas, 50 grams of dried fruit including almonds, walnuts, cashew nuts, 50 grams of brown sugar, 50 grams of yogurt, 1 teaspoon of ground cinnamon, a pinch of nutmeg and a pinch of salt. In a bowl mix the flour, the sugar, the coarsely pounded dried fruit, the sultanas previously soaked in water and then squeezed and spices. In a saucepan, heat half the milk and add the saffron, remove from the heat and stir. In another saucepan, slightly heat the remaining milk and add the yeast. Pour the milk with the saffron and the milk with the yeast on the mix of flour, sugar and dry fruits, also add the yogurt and the salt. Knead the dough and let it sit for about an hour. Shape the bread in a plumcake mold and bake at 180° C for 35 minutes.