Cardamom and Saffron Tea Loaf Recipe

Cardamom and Saffron Tea Loaf Recipe

Ingredients : Makes one 900g loaf


750 ml

25 g

1 kg

2 sachets

40 g


115 g

30 ml


Pinch of saffron strands

Lukewarm milk


Plain flour

Easy blend dried yeast

Caster sugar

Cardamom pods, split open and seeds extracted


Clear honey

Egg, beaten

Method :
  • Crush the saffron straight into a cup containing a little of the warm milk and leave to infuse for 5 minutes. Rub the butter into the flour, then mix in the yeast, sugar, cardamom seeds and raisins.
  • Beat the remaining milk with the honey and egg, then mix this into the flour, along with the saffron milk and strands, to form a firm dough.
  • Turn out the dough and knead it on a lightly floured surface for 5 minutes.
  • Return the dough to the mixing bowl, cover with oiled clear film and leave in a warm place until doubled in size.
  • Preheat the oven to 200oC/400oF/Gas 6. Grease a 900g loaf tin. Turn the dough out on to a floured surface, punch down, knead for 3 minutes, then shape into a fat roll and fit into the tin. Cover with a sheet of lightly oiled clear film and stand in a warm place until the dough begins to rise again.
  • Bake the loaf for 25 minutes until golden brown and firm on top.
  • Turn out to a wire rack and as it cools brush the top with clear honey.

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