English Saffron Bread

Heat the milk in a small saucepan until it bubbles then remove from heat; add butter sugar and stir until melted. Let cool until lukewarm. In a small bowl soak the saffron in the hot water let cool until lukewarm drain and reserve the liquid.

In a large mixing bowl combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt nutmeg cinnamon lemon zest and 4 cups of the flour; mix well. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes.

Lightly oil a large mixing place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.