Saffron Cakecakes 1 pinch saffron 2 tablespoon hot water 1 tablespoon yeast 1 teaspoon sugar 5 oz warm water 1 lb wholewheat flour 1 pinch salt 1/4 teaspoon nutmeg 3 oz margarine 2 oz shortening 8 oz currants 1 oz candied peel 5 oz soymilk Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices" |
