cornish saffron bread

Categories
Breads
British isl
Yield
2 loaves
MeasureIngredient
⅛ teaspoon Saffron
¼ cup Boiling water
⅓ cup Lukewarm water
2 teaspoons Sugar
1 tablespoon Yeast
¾ cup Milk; scalded
⅓ cup Shortening
½ cup Sugar
1 teaspoon Salt
½ teaspoon Ground cardamon
Eggs
½ cup Currants
¼ cup Citron peal
2 teaspoons Lemon rind
5 cups Flour.

Add saffron to boiling water and steep. Add yeast to 2 tsp. sugar and water and keep warm to grow. Combine scalded milk, shortening, sugar, salt and cardamon in mixing bowl. Cool and add saffron, yeast and eggs. Beat well. Add currants, citron, lemon rind and half the flour.

Beat well. Add enough of the remaining flour to make a soft dough.

Knead until smooth and elastic. Let rise, then divide into two loaves or 2 dozen buns and let rise. Bake at 375 F. for 30 t0 40 minutes.

I usually triple this recipe. The bread freezes well.

The old recipes do not have cardamon. If I omit cardamon I add a little more saffron.

Mabel Weller

Submitted By JIM WELLER On 06-25-95

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