Makes 2 loaves
Add a little of the flour to 1½ cups of the milk and stir until smooth.
Mix the yeast with the 2 tablespoons of sugar in ¼ cup of milk. Add to the milk and flour base. Add enough move flour to make a smooth and elastic dough. Cover with a towel and put in a warm place until doubled in bulk.
Stir the saffron into the remaining ¼ cup of warm milk. Mix with the creamed butter, sugar and salt. Beat into the dough, then add 1 beaten egg, the ground almonds and the raisins, and mix well.
Turn the dough onto a lightly floured board and shape into two long, narrow loaves. Place side by side in a single greased poaf pan (9×5×3). Cover with a clean towel and let rise in a warm place for an hour or two. Brush the tops with the remaining egg, beaten. Sprinkle with sliced almonds and sugar.
Bake in a preheated 400° oven 15 minutes; lower the heat to 350° and bake 30 minutes without at any time opening the door. If, at the end of the specified time, the loaves are golden brown, turn off oven heat. If they are not, continue baking until bread shrinks away from sides of pans and is golden brown.
Remove from oven and cool on racks. Rub tops of loaves with melted butter. Do not slice bread for about 4 hours. Slice thin.