Saffron Loaf

Crush the saffron threads and steep overnight in the boiling water until deeply coloured. Warm the milk until hand-hot, stir in the yeast with a little sugar and leave until frothy. Mix the flour, remaining sugar and salt; make a well and add the yeast mixture and saffron infusion. Bring together into a soft dough and knead until smooth. Work in the softened butter a little at a time, followed by the dried fruit and peel. Cover and leave to rise until doubled. Knock back, shape and place in a greased or lined loaf tin; leave to rise again until just above the rim. Bake at 200°C, or 180°C fan, for 30–35 minutes until golden and hollow-sounding. Cool on a wire rack before slicing.