Anyway, I came across this recipe in WildYeastBlog (yes, I know, again...what can I say? I love that site), and as we still have a very VERY old stash of saffron tucked away in our pantry, I thought it would be a nice way to use it (I'm one of those people who get really OCD about old, unused ingredients in the pantry). Plus the saffron gives the bread a really rich golden hue and adds an interesting flavor as well.
The recipe itself is surprisingly simple by bread-making standards, and I'd have to say that the hardest step by far is the braiding - which is not very necessary, just good for aesthetics. Unfortunately, I messed up on timing and popped the thing in the oven before it had risen to full capacity, so my loaf turned out a little too dense. But the fault was entirely mine and has no reflection on the recipe, which is absolutely fantastic. I mean, look at the sheen on that loaf! Doesn't it just make you want to tear into it? Or at least touch it.
