Saffron Soda Bread

Instructions

1. 1

   Steep the saffron threads in 100 ml of warm water for 10 minutes until the water turns deep golden. Soak the raisins in separate warm water during this time.

   Tip: Don't use boiling water for saffron as it can diminish the delicate flavour.

2. 2

   Preheat your oven to 200°C and line a baking tray with parchment paper.

3. 3

   In a large mixing bowl, whisk together flour, baking soda, salt, and sugar until well combined.

   Tip: Sift the flour and baking soda together for a lighter texture.

4. 4

   Drain the raisins and add them to the dry ingredients along with the saffron-infused water and honey. Stir gently to combine.

   Tip: Reserve a little saffron water to brush on top if desired.

5. 5

   Create a well in the centre of the mixture and pour in the Greek yogurt. Using a wooden spoon, fold and mix until a shaggy dough forms, being careful not to overwork it.

   Tip: The dough should be slightly sticky but manageable; overmixing develops gluten and makes the bread tough.

6. 6

   Turn the dough out onto a lightly floured surface and gently shape it into a round loaf about 4 cm tall. Place it on the prepared baking tray.

   Tip: Handle the dough minimally to keep the crumb tender and light.

7. 7

   Using a sharp knife, score a cross pattern on the top of the loaf, cutting about 1 cm deep. Brush with beaten egg for a golden finish.

   Tip: The cross is traditional and helps the bread cook evenly and crack beautifully.

8. 8

   Bake for 40-45 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes.

9. 9

   Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before slicing.

   Tip: Cooling allows the crumb structure to set properly for cleaner slices.