Saffron Bread Recipe
Ingredients
| Flour | 6 Cup (96 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Mace | 1⁄4 Teaspoon | |
| Currants | 1 Cup (16 tbs) | |
| Margarine | 1⁄2 Pound | |
| Yeast | 1⁄2 Ounce | |
| Powdered saffron | 1⁄4 Ounce | |
| Milk | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4982 Calories from Fat 1750
% Daily Value*
Total Fat 198 g305.1%
Saturated Fat 38.2 g191.2%
Trans Fat 13.2 g
Cholesterol 22.6 mg7.5%
Sodium 3550.4 mg147.9%
Total Carbohydrates 710 g236.6%
Dietary Fiber 27 g108%
Sugars 122.4 g
Protein 89 g177.9%
Vitamin A 168.5% Vitamin C 87%
Calcium 43% Iron 208.2%
*Based on a 2000 Calorie diet
Directions
Soften yeast in 1/2 cup warm water; steep saffron in 1/2 cup hot water.
Make well in flour mixture; add saf- fron water, scalded milk and yeast, mixing well.
Place in greased bowl, turning dough to grease top.
Cover; let rise until doubled in bulk.
Form into loaves; let rise again until doubled in bulk.
Bake in 375-degree oven for 15 minutes.
Reduce oven tem- perature to 350 degrees; bake for 30 minutes longer.
Chef
