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CATEGORY CUISINE TAG YIELD
Dairy Cakes 1 Servings

INGREDIENTS

1 pn Saffron
2 tb Hot water
1 tb Yeast
1 ts Sugar
5 oz Warm water
1 lb Wholewheat flour
1 pn Salt
1/4 ts Nutmeg
3 oz Margarine
2 oz Shortening
8 oz Currants
1 oz Candied peel
5 oz Soymilk

INSTRUCTIONS

Mix together the saffron & 2 tb 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 lb 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

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