Cornish Saffron Bread
|Well beaten eggs||10|
|Warm milk||2 Cup (32 tbs)|
|Saffron tea||2 Teaspoon|
Add the rising [sponge first mixture] and knead together gently until the dough works clean from the hands and the sides of the pan.
Set in a very warm place until it doubles in bulk again, before baking for 1 hour in oven at 350 degrees.
This recipe makes four large loaves and two 9" x 12" pans of buns.
The buns should not be baked as long as the loaves.
Cut the recipe in half, if desired.