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* Exported from MasterCook *
SAFFRON BREAD (WEDMAN)
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Saffron
1/4 c Hot Water (120 to 130
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
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
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.
One Serving üalories: 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
Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
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