Lemon Saffron Bread Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
1 1/2 cup: flour,
1 1/2 teaspoon: baking powder,
1/4 teaspoon: baking soda,
1/4 teaspoon: salt,
1 pinch: powdered saffron,
1/4 cup: hot water,
1 tablespoon: emon peel, grated
1/4 cup: lemon juice,
1/4 cup: shortening,
1/2 cup: sugar,
1: egg,
Directions:
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot
water; blend with lemon peel and juice. Cream shortening; add sugar
gradually, beating until thoroughly blended. Add egg and beat until light
and fluffy Add dry ingredients and liquids alternately, mixing just until
blended after each addition. Turn into well greased and floured cooker bake
pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6
layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3
hours. Remove; let cool 10 minutes then remove from pan. From "Culinary
Arts Institute Crockery Cooking"; Meal Mastered by Heather Smith
Yield: 12 servings
Source from luhu.jp
water; blend with lemon peel and juice. Cream shortening; add sugar
gradually, beating until thoroughly blended. Add egg and beat until light
and fluffy Add dry ingredients and liquids alternately, mixing just until
blended after each addition. Turn into well greased and floured cooker bake
pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6
layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3
hours. Remove; let cool 10 minutes then remove from pan. From "Culinary
Arts Institute Crockery Cooking"; Meal Mastered by Heather Smith
Yield: 12 servings
Source from luhu.jp