Saffron Bread (Wedman)

Recipe: Saffron Bread (Wedman)


  • 1/2 ts Saffron
  • 1/4 c Hot Water (120 to 130 -degrees)
  • 1 c Milk
  • 1/4 c Margarine
  • 1 tb Lemon Rind, grated
  • 1 tb Active Dry Yeast
  • 1/4 c Sugar
  • 1/4 ts Ground Nutmeg
  • 2 1/2 To 3 c Flour
  • 1 c Dried Currants -or- Dark


  1. Raisins Steep the saffron in the hot -water for 10 to 15 minutes. Meanwhile, combine the milk and margarine in a saucepan.
  2. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm.
  3. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth.
  4. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour.
  5. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced.

Number of servings (yield): 15

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)