Saffron Bread

Directions

1. 1
   Steep the saffron in the hot -water for 10 to 15 minutes.
2. 2
   Meanwhile, combine the milk and margarine in a saucepan.
3. 3
   Heat until the margarine has melted.
4. 4
   Cool.
5. 5
   Add the lemon rind.
6. 6
   Sprinkle the yeast into the milk mixture when lukewarm.
7. 7
   Let stand for 5 minutes to dissolve.
8. 8
   Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
9. 9
   Beat until smooth.
10. 10
    Stir in the currants (or dark raisins) and another 1/2 cup of the flour.
11. 11
    Cover with a damp towel and let rise in a warm place until doubled in size.
12. 12
    Then punch down and knead on a lightly-floured board until smooth.
13. 13
    Shape into a loaf and place in an oiled 4- by 9-inch bread pan.
14. 14
    Let rise until doubled.
15. 15
    Bake in a 350-degree oven for about 1 hour.
16. 16
    Cool for 10 minutes in the pan before turning out on a wire rack.
17. 17
    When the bread is thoroughly cooled, it may be sliced.