Recipe - Lemon Saffron Bread

1 One half cup Flour
1 One half teaspoon Baking Powder
One fourth teaspoon Baking Soda
One fourth teaspoon Salt
1 pn Powdered Saffron
One fourth cup Hot Water
1 tablespoon Lemon peel; grated
One fourth cup Lemon Juice
One fourth cup Shortening
One half cup Sugar
1 Egg Beaters® 99% Egg
Substitute

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
overcooked...will cut it back by a 30 minutes and then check it. Reggie
eatlfrequest@lists.best.com
Posted to Digest eatlf.v096.n128

Date: Mon, 19 Aug 1996 20:16:40 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu
NOTES : Cal 132.6
Fat 4.4g
Carbs 21.3g
Fiber 0.1g
Protein 2.2g
Sodium 131mg
CFF 29.7%