|Milk||2 Cup (32 tbs)|
|Melted butter/Shortening||1⁄2 Cup (8 tbs)|
|Active dry yeast/1 cake compressed||1 Tablespoon (1 Package)|
|Candied lemon peel||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Currants||2 Cup (32 tbs)|
|Sifted all purpose flour||7 Cup (112 tbs)|
Steep saffron in 1/2 cup boiling water for at least 30 minutes, then strain, saving the saffron liquid.
Scald milk, pour into a large mixing bowl, add saffron liquid, and stir in melted shortening.
Dissolve yeast in 2 tablespoons warm water and stir into warm (not hot) milk.
Add sugar, salt, and nutmeg, then sift in the flour.
Add candied lemon peel and currants.
Dough should be quite stiff.
Cover with a tea towel and let stand in a warm place, away from drafts, until double in size.
This takes about 1 1/2 hours.
Now punch the dough down with your fist and knead on a floured board until smooth.
Divide in half, shape into loaves, and place in 2 greased loaf pans.
Let rise a second time until double in size.
Bake in a preheated 350° oven about 1 hour.
Remove from oven and brush tops of loaves with melted butter.
Cool in pans about 10 minutes before turning out.
Do not slice until bread has cooled completely.
Cut in thin slices and toast, if you wish.