Pane Arrubiu is a raisin saffron bread baked in the Mediterraenean. Two events led me to put my hand to it. First, meeting Sardinian baker I met on Facebook intrigued me with a recipe. And then I took baker James Lahey’s class “one dough, three breads,” which  offered me inspiration for a variation. Thank you, my friends. Even with changes in flour and addition of nuts and sourdough, the recipe turned out a truly delicious loaf, though it did take a good six hours to rise. Whatever, it’s delicious. Great with cheese.