Lemon saffron bread

12 Servings

Ingredients

Quantity Ingredient
1½ cup Flour
1½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 pinch Powdered Saffron
¼ cup Hot Water
1 tablespoon Lemon peel; grated
¼ cup Lemon Juice
¼ cup Shortening
½ cup Sugar
1 Egg Beaters® 99% Egg Substitute

Directions

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" *This was quite good but I cooked it for the full 3 hours and think it was over-cooked...will cut it back by a 30 minutes and then check it. - Reggie <eat-lf-request@...>

Posted to Digest eat-lf.v096.n128 Date: Mon, 19 Aug 1996 20:16:40 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> NOTES : Cal 132⅗

Fat 4.4g

Carbs 21.3g

Fiber 0.1g

Protein 2.2g

Sodium 131mg

CFF 29.7%

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