Cornish Saffron Bread

• 1 package dry yeast
• 1 1/2 teaspoons sugar
• 3/4 cup warm water (105u0b0 to 115u0b0)
• 5 1/2 cups all-purpose flour, divided
• 3/4 cup sugar
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon salt
• 1/4 cup plus 2 tablespoons shortening
• 1/2 (4-ounce) package candied lemon peel, finely chopped
• 1/2 (4-ounce) package candied citron, finely chopped
• 1 cup currants
• 3/4 cup raisins
• 1/2 cup chopped pecans
• 1/4 teaspoon powdered saffron
• 1/4 cup boiling water
• 1/2 cup milk
• 3 eggs, beaten

1. Dissolve yeast and 1 1/2 teaspoons sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Add 1 cup flour; mix well. Cover with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
2. Combine remaining flour, 3/4 cup sugar, nutmeg, and salt in a large bowl; stir well. Cut in shortening until mixture resembles coarse meal. Add lemon peel, citron, currants, raisins, and pecans; stir well.
3. Dissolve saffron in boiling water; add milk, and cool to lukewarm (105u0b0 to 115u0b0). Stir milk mixture and eggs into flour mixture. Add yeast mixture; mix well.
4. Spoon batter into 2 well-greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 1 hour. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Remove bread from pans, and cool on wire racks.

yeast, sugar, warm water, flour, sugar, ground nutmeg, salt, shortening, lemon peel, candied citron, currants, raisins, pecans, powdered saffron, boiling water, milk, eggs

Taken from www.myrecipes.com/recipe/cornish-saffron-bread (may not work)