Soft Saffron Milk Bread with Sesame
This gently sweet enriched loaf is fragrant with saffron and a small amount of cardamom. A simple three-strand braid makes it suitable for a breakfast table, while sesame adds a lightly toasted finish. Allow the dough to rise by volume rather than relying only on the clock.
- Prep
- 25 min active
- Cook
- 25–30 min bake
- Yield
- 1 loaf
- Note
- About 2 h rising
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Strong white bread flour | 400 g | – |
| Instant yeast; sugar; salt | 7 g; 50 g; 6 g | – |
| Lukewarm milk | 180 ml | – |
| Egg | 1 | – |
| Soft butter | 50 g | – |
| Saffron threads | 0.1 g | Shop ingredient |
| Ground cardamom seeds | ¼ tsp | Shop ingredient |
| Sesame seeds | 1 tbsp | Shop ingredient |
| Extra egg for brushing | 1 | – |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Dried Cardamom
In stock
Method
Bloom and mix
Crush saffron and steep in 1 tablespoon hot water for 10 minutes, then cool. Mix flour, yeast, sugar, salt and cardamom. Add milk, egg and saffron infusion to form a soft dough.
Knead and rise
Knead for 5 minutes, then work in the butter gradually. Knead another 8–10 minutes until smooth and elastic. Cover in a lightly greased bowl and leave until roughly doubled, about 60–90 minutes.
Braid
Divide into three equal pieces, roll into ropes and braid loosely on a lined tray. Tuck the ends underneath. Cover and leave for 40–60 minutes until visibly puffy.
Bake
Heat the oven to 180°C conventional or 160°C fan. Brush with beaten egg and add sesame. Bake 25–30 minutes until golden and the loaf sounds hollow when tapped underneath. Cool on a rack.
Helpful tips
- Milk should feel lukewarm, not hot; high heat can damage the yeast.
- Avoid adding lots of flour to a sticky dough before the butter is fully worked in.
Frequently asked questions
Can I shape rolls instead?
Yes. Divide into eight rolls and start checking after about 18 minutes of baking.
Why did the braid split?
A very tight braid or too little second rise can make the loaf tear as it expands. Braid loosely and allow it to puff.