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1
Lightly grease 2 9x5 inch loaf pans.
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2
Line a broiler pan with foil.
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3
Place saffron on foil and spread thinly.
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4
Place pan under a very low broiler and gently dry saffron (do not discolor) 3 to 4 minutes or until dry.
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5
Place saffron in a small bowl and crush to a fine powder.
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6
Add boiling water and let stand 8 hours.
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7
Dissolve 1 teaspoon of sugar in 1/4 cup warm water.
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8
Add yeast, whisk and let stand 10 to 15 minutes or until frothy.
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9
Put flour, salt, lard and butter into a bowl and cut in finely.
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10
Mix in remaining sugar and currants.
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11
Stir saffron into remaining warm water and add to flour mixture.
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12
Stir in yeast and mix to form a dough.
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13
Knead lightly, cover and let rise in a warm place until double in bulk.
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14
Knead dough and divide in half.
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15
Press each piece to a rectangle with width equal to length of loaf pan.
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16
Roll up dough, jellyroll style, and place in greased loaf pans, seam side down.
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17
Press to fill corners.
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18
Cover and let stand at room temperature until dough has risen to top of pans.
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19
Preheat oven to 375F (190C)F.
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20
(190'C.).
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21
Bake in preheated oven 35 to 45 minutes or until golden.
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22
If necessary, cover with foil during baking to prevent overbrowning.
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23
Cool on a wire rack.
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24
Let stand 1 day before serving.
