Just a few notes on this recipe: 1. Cube the butter before you put it in the milk, the milk isn't quite hot enough to melt two whole sticks. 2. For efficiencies sake, I'd soak the saffron in the water before starting the milk, then you're working on that while the water cools. 3. I ran out of sugar, so I used 1/4 cup of honey. I'm not sure if my loaf of bread is terribly different than it would have been, but it still tastes great. 4. Once again, I'm not sure how different it tastes, but vanilla soy milk works well as a substitute for milk. 5. If you are concerned with the taste, there isn't too much saffron. I think the bread tastes awesome. However, if the cost of saffron bothers you I would think you could decrease it.

incredible bread...wow very impressive, will DEFINITELY make again! Made a very large loaf.

I halved this recipe per other reviews. I've never had saffron bread before, so I don't have a real basis to judge by. The flavor is very nice, but the bread is denser than I would have liked. And like other reviews - it gets hard/dried out quick - even when I stored in airtight container. I wouldn't make this again.

I haven't given this five stars, as I felt the quantity of flour was slightly out (I needed to add in a good deal more than the recipe called for) and it would have been good to know how enormous the 'loaf' would have been, so I could scale down a bit! Having said that, this is a gorgeous bread. I don't agree that it requires less saffron; it's just enough that it can be tasted as a proper ingredient in the cake, but not so much that it overpowers other flavours. The golden colour the saffron imparts to the bread is beautiful also. I added a handful of dried fruit to this recipe, which I think a couple of other people did too, and have found that citrus peel goes especially well with the lemon-zest in the bread mix. It does make an *enormous* loaf, but I'll definitely factor that in when I make this again. The double-proving worked really well and I would recommend that anyone trying this uses very strong white bread flour, as this gives a superb structure to the bread. Fantastic, thanks.

This was my first attempt at breadmaking and it turned out beautiful and delicious. The loaf was quite large so after a few days we used the rest of it for bread pudding!

Very good taste to the bread it made a beautiful loaf but was very large. Next time I will make it into two loafs.

My one problem was that the dough was too moist, I had to add about 3 cups of flour to get it to knead. I believe this was partly due to intense heat and humidity, but next time I'll be more conservative on the liquid until I see how it comes together. I used 1 tsp saffron, but the flavor and color was not as strong as I would have liked. Also, the bread came out HUGE- about 1.5'x2.5'! The texture is challa-like, and great flavor.

a very nice flavor and texture when fresh baked but it dried out very quickly. making very small loaves of this might be better.

I knew what I wanted from this recipe the saffron buns of my childhood so I played with it a little bit. I only used 1 teaspoon of saffron added a cup and a half of dried fruit with the flour and shaped into rolls. Cooked for about 45 minutes. My dad is Cornish throgh and through and hasn't had homemade saffron buns for years he gave this the five stars and went home with six for later. Thanks.

This bread was huge and hardly fit in my oven, but my guests adored its slightly sweet flavor. The flavors in this bread are subtle, and it is perfect to serve before or even during dinner. My guests loved this so much, they asked to take pieces home with them.

Excellent! The saffromn combined with the cinnamon, nutmeg, and zest is an amazing coombination. (being from Jamaica, we love our nutmeg). The yeastiness, sweeteness, and texture of this bread is the best. You have not lived until you've had this one!

The aroma of this bread is beautiful. It is a traditional Cornish recipe for a bread/buns baked at Christmas. Cornwall used to grow masses of Crocus for the stamens that are saffron. The more saffron you use, the brighter the colour; howevere saffron - real saffron, not the ghastly powdered food colouring called saffron yellow is EXPENSIVE! I use about 1 teaspoon in my saffron buns. SOme recipes include dried fruit and others are a basic sweetish white bread with saffron added. The recipe would never include safflower in either its seed OR oil form!

There's a problem with the rescipe. Using that much saffron would be a mistake. 1/36 to 1/4 teaspoon would be more advisable. Also the cinnamon & nutmeg should be left out entirely. It would be much better to just take a normal white bread rescipe and add saffron. What was probably used in this was safflower, not saffron. There's a big difference

The smell coming from my kitchen when I made this was divine! It was a little sweet but other than that it was exotic, everyone at my work devoured it.