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Saffron Bread




Source of Recipe


MI State


List of Ingredients





6 cups flour
2 cups currants
½ cup candied lemon peel or grated rind of 2 lemons
1 cup sugar
½ cup butter½ cup lard or Crisco
½ tsp nutmeg
1 yeast cake
2 cups milk
2 Tbsp saffron (always use the best grade)
½ cup boiling water

Steep the saffron in boiling water for 2 hours. Drain and use the saffron tea.

Melt shortening, warm milk to about 98 or 100º. Put in a large mixing bowl with the saffron water. Dissolve yeast in 2 Tbsp warm water and add to mixture in the bowl when it is lukewarm. Add sugar and nutmeg. Sift in the flour and add the fruit which has been lightly floured.

Mix thoroughly; it should be stiff dough. Let stand in a warm place, covered, until it doubles in bulk. Knead and shape into loaves. Let rise again to double in bulk.

Bake loaves for 1 hour in a moderate oven.


Recipe