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
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”
Yields
1 Servings