|Flour||6 Cup (96 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Currants||1 Cup (16 tbs)|
|Powdered saffron||1⁄4 Ounce|
|Milk||1 Cup (16 tbs)|
Combine flour, sugar, salt, nutmeg, mace, currants and margarine in large bowl until blended.
Soften yeast in 1/2 cup warm water; steep saffron in 1/2 cup hot water.
Make well in flour mixture; add saf- fron water, scalded milk and yeast, mixing well.
Place in greased bowl, turning dough to grease top.
Cover; let rise until doubled in bulk.
Form into loaves; let rise again until doubled in bulk.
Bake in 375-degree oven for 15 minutes.
Reduce oven tem- perature to 350 degrees; bake for 30 minutes longer.