In medieval times saffron bread was used as part of the Lammas Day celebrations. This mix produces a dark-crusted, enriched fruit bread; it was only eaten by the richest members of medieval society. It is delicious toasted with butter.
15th Century Saffron Bread Mix
(makes 1 1lb loaf):
1. Add 160ml of lukewarm water to the mix. Combine with your fingers until you have a soft dough. Knead for 4-5 minutes.
2. Put the dough in an oiled bowl, cover with cling film & leave to rise in a warm place. Steps 1 & 2 can be done in a bread machine on a ‘Dough’ setting.
4. Knead the bread, place on a greased baking sheet, cover with cling film & leave to rise again.
5. Cook in a preheated oven at 200°C for 25-30 minutes. The crust should go dark, but don’t burn! (180°C for fan ovens).