Like most people, saffron is not exactly an everyday ingredient for me. I came across a half-used packet of saffron in the cupboard with a use-by date of, well, a little while ago. I’m not about to discard such a luxury item, so I had to use it somehow. I bought it in the first place (years ago) to make this bread. I remember it worked out quite well, so thought I’d have another go. This recipe is from Country Bread by Linda Collister and Anthony Blake. Their recipe calls for dried fruit, which I believe is traditional, but my version is non-fruity.