*  Exported from  MasterCook  *
 
                                SAFFRON CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pn           Saffron
    2       tb           Hot water
    1       tb           Yeast
    1       t            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
 
   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”
  
 
 
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