Recipe - Saffron Cake

1 pn Saffron
2 tablespoon Hot water
1 tablespoon Yeast
1 teaspoon Sugar
5 ounce Warm water
1 pound Wholewheat flour
1 pn Salt
One fourth teaspoon Nutmeg
3 ounce Margarine
2 ounce Shortening
8 ounce Currants
1 ounce Candied peel
5 ounce Soymilk

Mix together the saffron & 2 tablespoon hot water. Place in a covered jar & let
stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening.
Toss in the currants & peel. Add the saffron water to the yeast mixture.
Pour it into the flour. Add the milk. Mix till you have a dough.

Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or
until the dough has doubled in size.

Heat oven to 350F. Knead the dough again. Divide it into two & put each
half into a 1 pound loaf tin, greased. Cover, & leave in a warm place for 10
minutes. Bake for 1 hour. Cool on wire racks.

Gail Duff, "A Book of Herbs & Spices"

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