Reviewed: Mar. 31, 2011

I followed the recipe to the letter, I used the full amount of saffron, it was difficult to dispose of the saffron threads once I had soaked them, so I did keep about a pinch of them in the dough and I added a few threads to the top of the dough for decoration The bread was amazing. My kids and coworkers loved it! I plan to make this again someday

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Reviewer:

Melissa

Reviewed: Apr. 4, 2010

I love this recipe. It has become an Easter tradition in my home.

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Reviewer:

slwwilson

Reviewed: Apr. 24, 2009

My kiuds loved it! I made with our Easter dinner and it was deefinitely enough for everyone. Probably the largest loaf of bread I have ever seen! I was a little too citrusy tasting for me, but I was the only one who felt that way. I followed the instructions to a T and it came out exactly the way it said. So, good recipe, good bread!

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Reviewer:

shelbycocking

Cooking Level: Beginning

Reviewed: Nov. 12, 2008

This bread was beautiful and yummy. Had to add 2 cups more flour. Don't know if I measured wrong or what but it turned out wonderful. Took the suggestion of making two loaves instead of one large one. I will make this again!

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Reviewer:

Barbara

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 21, 2008

Saffron is used in this recipe. I've made this many times and it's a huge hit where ever I've brought it.

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Reviewer:

Michael

Cooking Level: Intermediate

Reviewed: May 29, 2008

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.

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Reviewer:

dmlitblb

Reviewed: Mar. 3, 2008

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

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Reviewer:

ironchefjill

Reviewed: Feb. 4, 2008

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.

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Reviewer:

SUPERSTARA99

Cooking Level: Expert

Reviewed: Dec. 24, 2007

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.

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Reviewer:

Searching_for_perfection

Cooking Level: Expert

Home Town: Croydon, Greater London, England, U.K.

Living In: Oxford, Oxfordshire, England, U.K.

Reviewed: May 30, 2007

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!

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