Saffron Cake Bread
|Saffron||1⁄2 Teaspoon (5 Grains)|
|Hot water||2⁄3 Cup (10.67 tbs)|
|Cake compressed yeast/1.5 teaspoons active dry yeast and 1 teaspoon sugar||1⁄2|
|Milk and water||1 1⁄4 Cup (20 tbs), mixed, warm|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped candied peel||1⁄3 Cup (5.33 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
Put the saffron in the hot water, cover and leave to stand in a warm place overnight.
Prepare the yeast liquid: mix the compressed yeast with the warm milk and water or dissolve 1 teaspoon sugar in the warm liquid and sprinkle in the dry yeast.
Leave to stand about 10 minutes in a warm place until frothy.
Putthe flour and salt in a large bowl and rub in the fat until the mixture resembles breadcrumbs.
Stir in the sugar, dried fruit, peel and nutmeg.
Drain the liquid from the saffron and add to the dry ingredients with the yeast liquid and mix well to form a soft dough.
Cover the dough in the bowl and leave to rise in a warm place until doubled in size. (This may take 2 hours. )Turn out of the bowl, punch down and knead the dough until smooth and firm.
Divide into 2 pieces and shape to fit two well greased 6-inch round cake pans.
Cover the pans and leave in a warm place until the dough has risen to the top of the pans.
Bake in the center of a moderately hot oven (400°F) for 35-40 minutes.