Saffron Bread

• 24 cups flour
• 2 cups sugar
• 1 lb butter
• 1 lb Crisco
• 2 lbs currants
• 1 lb raisins
• 1 tablespoon grated orange peel
• 1 tablespoon grated lemon rind
• 2 tablespoons nutmeg
• 1/4 cup salt
• 3 1/4 ounces active dry yeast
• 1 quart hot water
• 15 g saffron
• 1/2 quart of lukewarm water

1. Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
2. The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
3. Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
4. Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
5. Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
6. Then place the bread in a warm location, covered. And allow to rise until doubled in size.
7. Once doubled, knead the bread again, and allow to rise until doubled one more time.
8. Cut the dough into 6 loaves.
9. Knead each dough ball and then place the loaves into greased loaf pans.
10. Cover the pans and allow to rise until about level with the top of the pans.
11. Bake the loaves at 350 degrees for 1 hour.

flour, sugar, butter, crisco, currants, raisins, lemon rind, nutmeg, salt, active dry yeast, water, saffron, water

Taken from www.food.com/recipe/saffron-bread-206512 (may not work)