Saffron Bread (wedman) Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Saffron,
1/4 cup: Hot Water, 120 to 130 degrees
1 cup: Milk,
1/4 cup: Margarine,
1 tbsp: Lemon Rind, grated
1 tbsp: Active Dry Yeast,
1/4 cup: Sugar,
1/4 tsp: Ground Nutmeg,
2 1/2: To 3 c Flour,
1 cup: Dried Currants -or- Dark Raisins,
Steep the saffron in the hot water for 10 to 15 minutes.,
Directions:
Meanwhile, combine the milk and margarine in a saucepan. Heat until
the margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when
lukewarm. Let stand for 5 minutes to dissolve.
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.
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.
Source from luhu.jp
the margarine has melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when
lukewarm. Let stand for 5 minutes to dissolve.
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.
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.
Source from luhu.jp