Plain Saffron Bread

½ t. saffron threads

1/3 c. boiling water

1 cake yeast

2 T. granulated sugar

½ cup warm water

1 scant cup evaporated milk

1 T.  unsalted butter

1 heaping t. salt

4 – 5 cups all purpose flour, or more if necessary

Pour the boiling water over the saffron and steep for 5 minutes.  Cool and reserve.  Mix the yeast and sugar in one-half cup warm water and let proof.  Scald the milk and add the butter and salt.  Cool.  Combine these three mixtures and blend well.  Add the flour, 1 cup at a time, and beat hard with a wooden spoon.  Use enough flour to make a stiff, sticky dough.  Turn the out on a lightly floured surface and knead until smooth and elastic.   Shape the dough into a ball, put in a buttered bowl, and turn to coat the surface with butter.  Cover, set in a warm, draft-free place, and let rise until doubled in bulk.    Punch down, turn out, and knead for another minute.  Put back in bowl and rise again to double bulk.  Punch down, shape into two loaves, and put in buttered 8 x 4 x 2-inch loaf tins.  Cover and let rise to double in bulk again.  Bake in preheated oven at 425F degrees for 10 minutes, then lower the temperature at 350F and continue to bake for 20 – 25 minutes more until the crust is a dark color and the bread sounds hollow when rapped on top and bottom with the knuckles.  Cool on racks before serving.