Recipe - Saffron Bread (Wedman)

One half teaspoon Saffron
One fourth cup Hot Water (120 to 130
degrees)
1 cup Milk
One fourth cup Margarine
1 tablespoon Lemon Rind, grated
1 tablespoon Active Dry Yeast
One fourth cup Sugar
One fourth teaspoon Ground Nutmeg
2 One half To 3 cup Flour
1 cup 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 One half 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 lightlyfloured board
until smooth.

Shape into a loaf and place in an oiled 4 by 9inch bread pan. Let rise
until doubled. Bake in a 350degree 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 cut or sliced up .

Serves 15

One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46
Potassium: 132 Cholesterol: 0 Exchange Value: 1 Bread Exchange _ One half Fruit
Exchange + One half Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini