INGREDIENTS

INSTRUCTIONS

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
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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