| 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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