1/2 ts Saffron
1/4 c Hot Water (120 to 130
-degrees)
1 c Milk
1/4 c Margarine
1 tb Lemon Rind, grated
1 tb Active Dry Yeast
1/4 c Sugar
1/4 ts Ground Nutmeg
2 1/2 To 3 c Flour
1 c Dried Currants -or- Dark
-Raisins
Steep the saffron in the hot
-water for 10 to 15 minutes.
Meanwhile, combine the milk and margarine in a saucepan. Heat until
the margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when
lukewarm. Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
Beat until smooth. Stir in the currants (or dark raisins) and
another 1/2 cup of the flour. Cover with a damp towel and let rise in
a warm place until doubled in size. Then punch down and knead on a
lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let
rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool
for 10 minutes in the pan before turning out on a wire rack. When the
bread is thoroughly cooled, it may be sliced.
Serves 15
One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3
Sodium: 46 Potassium: 132 Cholesterol: 0 Exchange Value: 1 Bread
Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange
Yields
15 Servings