Warm the
milk slightly to room temperature. Do NOT get too hot or it will kill
the yeast. Let this sit while you are gathering the rest of your
ingredients to start to work.
Pour the yeast mixture and the saffron
into the bowl of a stand mixer fitted with the paddle attachment. Add
the sugar, salt butter and egg and mix together.
Add the
flour a little at a time with the mixer running. If you have a paddle
attachment. If you are adding currants, add them when half of the flour
has been added.
If the
dough is sticky, add some extra flour a bit at a time till you have a
smooth dough. Cover with a kitchen towel and keep in a slightly warm
environment.
Preheat the oven to 350 F.
Once the dough has doubled in size
(approximately 30 minutes to an hour) punch it down.
Put the loaf on a
sheet pan. Brush the loaf with the egg wash. Bake on the middle rack
for 30 minutes.
The loaf should be golden brown when removed from the
oven. Allow to cool, slice and serve.
