Saffron Bread

1. 1

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

2. 2

   Meanwhile, combine the milk and margarine in a saucepan.

3. 3

   Heat until the margarine has melted.

4. 4

   Cool.

5. 5

   Add the lemon rind.

6. 6

   Sprinkle the yeast into the milk mixture when lukewarm.

7. 7

   Let stand for 5 minutes to dissolve.

8. 8

   Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.

9. 9

   Beat until smooth.

10. 10

    Stir in the currants (or dark raisins) and another 1/2 cup of the flour.

11. 11

    Cover with a damp towel and let rise in a warm place until doubled in size.

12. 12

    Then punch down and knead on a lightly-floured board until smooth.

13. 13

    Shape into a loaf and place in an oiled 4- by 9-inch bread pan.

14. 14

    Let rise until doubled.

15. 15

    Bake in a 350-degree oven for about 1 hour.

16. 16

    Cool for 10 minutes in the pan before turning out on a wire rack.

17. 17

    When the bread is thoroughly cooled, it may be sliced.

No additional tips available.