Saffron bread (wedman)
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Saffron bread (wedman)
  Saffron    Bread    Vegetarian  
Last updated 6/12/2012 1:21:05 AM. Recipe ID 53130. Report a problem with this recipe.
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      Title: Saffron bread (wedman)
 Categories: Breads, Vegetarian
      Yield: 15 Servings
 
    1/2 ts Saffron
    1/4 c  Hot Water (120 to 130
           -degrees)
      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
           -Raisins
           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 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
  




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Recipe ID 53130 (Apr 03, 2005)

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