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

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

Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. 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. 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. Cool for 10 minutes

in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving ?alories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 Potassium: 132 Cholesterol: 0

Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.