This Sweet Saffron Bread is one of the most delectable breads I've ever eaten. The lovely aroma of saffron and the sweetness of dried currants that plump up and turn juicy during the bake is a really wonderful combination and something that I will surely crave for again and again. Despite its somewhat complicated looks, this bread, from Dan Lepard's book "The Art of Handmade Bread," is actually a very easy bread to make thanks to his thorough instructions and minimal kneading technique. There's absolutely no need for a mixer and the duration of the kneading is only for about 10 seconds each time....how cool is that?! All of the breads in his book seem to benefit from long rests as opposed to thorough kneading until a desired gluten development is achieved. It's not quite the popular no-knead method of bread baking but it's very close to it.
