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Saffron Bread

BY Mahbir 
Serves: 2 loaves  •  DIFFICULTY: Medium 
PREPARATION Time: A few hours 
COOKING Time:  45-50 minutes 


500 grams self raising flour, sieved

3 teaspoons dry yeast

2 teaspoons warm semi-skimmed milk

½ teaspoon Mahbir Premium Indian Saffron, threads cut into smaller pieces

1½ tablespoons caster sugar

1 teaspoon table salt

2 eggs

80 grams unsalted butter, melted

4 egg yolks

non-stick cooking spray


  1. Begin my placing the small pieces of saffron strands in a cup with the warm milk. Set aside to infuse for at least two hours.
  2. Except for the flour, the melted butter and egg yolks, mix all of the other ingredients in a large bowl.
  3. Stir well and then add the flour. Fold until the flour is thoroughly incorporated and a dough starts to form.
  4. Start kneading the dough in the bowl and a little at a time, add the melted butter. If it looks too wet, add a light dusting of flour. Knead until the dough is smooth and elastic.
  5. Place the dough in a new bowl that has been coated with cooking oil spray. Cover with cling film and set aside for at least one hour for the dough to rise until it is about double in size.
  6. By hand, knead again, cover and set aside for a further one hour allowing the dough to rise again.
  7. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  8. In two rectangular bread tins, apply a generous coating of non-stick cooking oil spray.
  9. Divide the dough into two equal parts, shaping each into the bread tin. In a small bowl, lightly beat the egg yolks. Gently brush the top of each loaf with the beaten egg yolk mixture.
  10. Bake for at least 45 minutes or until the loaves are golden brown on the top, and when lightly tapped, they make a hollow sound.
  11. Whilst fresh out of the oven, remove the loaves from bread tins and set aside to cool on a wire rack.

Mahbir’s Personal Touch

At the same time you’re brushing the top your saffron loaves with the egg yolk mixture, add another layer of taste sensation by sprinkling sesame or other seeds on top of the loaves before putting them in the oven. Trust me, you won’t regret it!

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