Saffron bread (wedman)

15 Servings

Ingredients

Quantity Ingredient
½ teaspoon Saffron
¼ cup Hot Water (120 to 130 degrees)
1 cup Milk
¼ cup Margarine
1 tablespoon Lemon Rind, grated
1 tablespoon Active Dry Yeast
¼ cup Sugar
¼ teaspoon Ground Nutmeg
2½ To 3 c Flour
1 cup Dried Currants -or- Dark Raisins
Steep the saffron in the hot water for 10 to 15 minutes.

Directions

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 ½ 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 _ ½ Fruit Exchange + ½ Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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