Ingredients
Equipment
Method
Step 1: Infuse Milk with Saffron & Lemon
- In a small saucepan, combine whole milk, saffron threads, and the zest of one lemon.
- Heat gently over low heat until just warm (do not boil).
- Let it sit for 5 minutes to infuse, then remove saffron threads.
- Add butter to the warm milk and stir until melted.
Step 2: Prepare Yeast Mixture
- In a large bowl, combine instant yeast, sugar, and warm saffron-infused milk mixture.
- Stir gently and let it sit for 5 minutes to activate the yeast.
Step 3: Mix in Eggs
- Crack in the eggs and whisk until fully incorporated with the yeast mixture.
Step 4: Add Dry Ingredients
- Gradually add bread flour and kosher salt, stirring with a wooden spoon or dough whisk.
- Continue mixing until a soft, slightly sticky dough forms.
Step 5: Knead the Dough
- Turn the dough onto a lightly floured surface.
- Knead for 6-8 minutes, until the dough becomes smooth and elastic.
Step 6: First Rise
- Place the kneaded dough into a greased bowl, turning it once to coat.
- Cover with plastic wrap or a clean towel.
- Let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Step 7: Shape the Loaf
- Punch down the dough to release air.
- Transfer to a lightly floured surface and shape into a loaf.
- Place it into a greased 9x5-inch loaf pan.
Step 8: Second Rise
- Cover loosely with a kitchen towel and let the dough rise again for 30-40 minutes, or until puffy and slightly above the edge of the pan.
- Meanwhile, preheat the oven to 350°F (175°C).
Step 9: Bake the Bread
- Optional: Lightly brush the top of the dough with water for a crisp crust.
- Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Tent with foil in the last 10 minutes if browning too quickly.
Step 10: Cool & Slice
- Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
🧊 Storage & Reheating
Room Temperature: Store in a bread box or airtight container for up to 3 days. Freezing: Slice, wrap individually, and freeze for up to 2 months. Reheating Instructions: Oven: Warm slices at 300°F (150°C) for 5-7 minutes. Toaster: Toast slices for a crispy edge. Microwave: Warm slices for 10-15 seconds. 🥄 Variations
Looking to put your own twist on this old-fashioned bread? Try these fun variations: Cinnamon Raisin Loaf: Add ½ cup of raisins and 1 teaspoon of cinnamon into the dough. Nutty Delight: Fold in ½ cup of chopped walnuts or pecans. Orange Zest Swap: Replace lemon zest with orange zest for a citrusy spin. Herb-Infused: Add a teaspoon of dried rosemary or thyme for a savory note. Honey-Sweetened Version: Substitute sugar with ¼ cup of honey. Cranberry Loaf: Fold in ½ cup of dried cranberries for a tart touch. Whole Wheat Mix: Replace 1 cup of bread flour with whole wheat flour for a heartier texture. Soft Dinner Rolls: Divide dough into 12 portions and bake as rolls for about 20-25 minutes. ❓ 10 FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes. Dissolve active dry yeast in the warm milk and sugar mixture and let it sit for 5-10 minutes until foamy before proceeding. 2. Do I have to use saffron?
Saffron adds a subtle aroma and color, but you can omit it if preferred or substitute with a pinch of turmeric for a golden hue. 3. Can I knead the dough using a stand mixer?
Absolutely. Use the dough hook attachment and knead on medium speed for about 5-6 minutes. 4. What makes this bread “old-fashioned”?
The use of enriched ingredients like butter, milk, eggs, and subtle flavorings like lemon zest and saffron gives it a vintage, classic bakery feel. 5. Can I make this bread dairy-free?
Yes. Substitute butter and milk with plant-based alternatives, but the texture may differ slightly. 6. Can I shape this bread into rolls or a round boule?
Definitely! Adjust baking time as needed (rolls will bake faster, boule may take slightly longer). 7. Why is my bread dense?
Ensure the dough rises properly in a warm, draft-free environment, and avoid adding too much flour during kneading. 8. Can I refrigerate the dough overnight?
Yes. After the first rise, refrigerate the dough overnight. Bring it to room temperature before shaping and the second rise. 9. How do I know when the bread is done baking?
It should have a golden crust, sound hollow when tapped, and reach an internal temperature of 190°F (88°C). 10. What are the best dishes to serve with this bread?
It’s perfect with soups, salads, or served with butter and jam for breakfast. 🏁 Conclusion
This Cozy Old-Fashioned Bread Recipe is a heartwarming loaf that brings a touch of nostalgia and bakery-style quality right to your home kitchen. With its rich, tender crumb and aromatic hints of saffron and lemon, it’s the perfect bread to bake weekly—whether for breakfast, sandwiches, or simply enjoying a slice with a pat of butter. Simple, timeless, and endlessly comforting, this bread is sure to become a staple in your baking routine.
Room Temperature: Store in a bread box or airtight container for up to 3 days. Freezing: Slice, wrap individually, and freeze for up to 2 months. Reheating Instructions: Oven: Warm slices at 300°F (150°C) for 5-7 minutes. Toaster: Toast slices for a crispy edge. Microwave: Warm slices for 10-15 seconds. 🥄 Variations
Looking to put your own twist on this old-fashioned bread? Try these fun variations: Cinnamon Raisin Loaf: Add ½ cup of raisins and 1 teaspoon of cinnamon into the dough. Nutty Delight: Fold in ½ cup of chopped walnuts or pecans. Orange Zest Swap: Replace lemon zest with orange zest for a citrusy spin. Herb-Infused: Add a teaspoon of dried rosemary or thyme for a savory note. Honey-Sweetened Version: Substitute sugar with ¼ cup of honey. Cranberry Loaf: Fold in ½ cup of dried cranberries for a tart touch. Whole Wheat Mix: Replace 1 cup of bread flour with whole wheat flour for a heartier texture. Soft Dinner Rolls: Divide dough into 12 portions and bake as rolls for about 20-25 minutes. ❓ 10 FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes. Dissolve active dry yeast in the warm milk and sugar mixture and let it sit for 5-10 minutes until foamy before proceeding. 2. Do I have to use saffron?
Saffron adds a subtle aroma and color, but you can omit it if preferred or substitute with a pinch of turmeric for a golden hue. 3. Can I knead the dough using a stand mixer?
Absolutely. Use the dough hook attachment and knead on medium speed for about 5-6 minutes. 4. What makes this bread “old-fashioned”?
The use of enriched ingredients like butter, milk, eggs, and subtle flavorings like lemon zest and saffron gives it a vintage, classic bakery feel. 5. Can I make this bread dairy-free?
Yes. Substitute butter and milk with plant-based alternatives, but the texture may differ slightly. 6. Can I shape this bread into rolls or a round boule?
Definitely! Adjust baking time as needed (rolls will bake faster, boule may take slightly longer). 7. Why is my bread dense?
Ensure the dough rises properly in a warm, draft-free environment, and avoid adding too much flour during kneading. 8. Can I refrigerate the dough overnight?
Yes. After the first rise, refrigerate the dough overnight. Bring it to room temperature before shaping and the second rise. 9. How do I know when the bread is done baking?
It should have a golden crust, sound hollow when tapped, and reach an internal temperature of 190°F (88°C). 10. What are the best dishes to serve with this bread?
It’s perfect with soups, salads, or served with butter and jam for breakfast. 🏁 Conclusion
This Cozy Old-Fashioned Bread Recipe is a heartwarming loaf that brings a touch of nostalgia and bakery-style quality right to your home kitchen. With its rich, tender crumb and aromatic hints of saffron and lemon, it’s the perfect bread to bake weekly—whether for breakfast, sandwiches, or simply enjoying a slice with a pat of butter. Simple, timeless, and endlessly comforting, this bread is sure to become a staple in your baking routine.