Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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