Lemon Saffron Bread

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Title: Lemon Saffron Bread
Categories: Cheesecakes, Crockpot
Yield: 12 servings

1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 pn Powdered saffron
1/4 c Hot water
1 tb Lemon peel; grate
1/4 c Lemon juice
1/4 c Shortening
1/2 c Sugar
1 Egg

Mix flour, baking powder, baking soda, and salt. Dissolve
saffron in hot water; blend with lemon peel and juice.
Cream shortening; add sugar gradually, beating until
thoroughly blended. Add egg and beat until light and fluffy
Add dry ingredients and liquids alternately, mixing just
until blended after each addition.
Turn into well greased and floured cooker bake pan or 2
lb. coffee can. Cover bake pan with lid or coffee can with
6 layers of paper toweling. Set in crock pot. Cover and
cook on high 2 - 3 hours. Remove; let cool 10 minutes then
remove from pan.
From "Culinary Arts Institute Crockery Cooking"

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