1/2 tsp saffron
1/4 cup hot water (120 to 130 degrees)
1 cup milk
1/4 cup margarine
1 tbsp lemon rind, grated
1 tbsp active dry yeast
1/4 cup sugar
1/4 tsp ground nutmeg
2 1/2 to 3 c flour
1 cup dried currants -or- dark raisins
1 steep the saffron in the hot water, for 10 to 15 minute
A Recipe for
Saffron Bread (Wedman)
Truths are first clouds; then rain, then harvest and food |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Saffron Bread (Wedman) is one of thousands in the Recipes-to-go Bread Cookbook.
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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This is a recipe for Saffron Bread (Wedman) from the recipe cookbook of Recipes-to-go (Bread)
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| Mark Twain |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
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| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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 = Calories: 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.
Serves: 15
Saffron Bread (Wedman) Recipe brought to you by Recipes To-Go