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  SAFFRON BREAD
Servings             : 15
      1/2             teaspoon Saffron
      1/4             cup Hot Water (120 to 130, degrees)
      1             cup Milk
      1/4             cup Margarine
      1             tablespoon Lemon Rind, grated
      1             tablespoon Active Dry Yeast
      1/4             cup Sugar
      1/4             teaspoon Ground Nutmeg
      2 1/2             To 3 c Flour
      1             cup Dried Currants -or- Dark, Raisins
                  Steep the saffron in the hot, water for 10 to 15 m
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 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.
Serves 15
One Serving = Calories: 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