Saffron Bread (Wedman) Recipe

Step 1

Steep the saffron in the hot water for 10 to 15 minutes.

Step 2

Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool.

Step 3

Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve.

Step 4

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.

Step 5

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.

Things You'll Need

  • 1/2ts Saffron
  • 1/4c Hot Water (120 to 130
  • -degrees)
  • 1c Milk
  • 1/4c Margarine
  • 1tb Lemon Rind, grated
  • 1tb Active Dry Yeast
  • 1/4c Sugar
  • 1/4ts Ground Nutmeg
  • 2 1/2 To 3 c Flour
  • 1c Dried Currants -or- Dark
  • -Raisins

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