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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 package dry yeast |
1 1/2 teaspoons sugar |
3/4 cup warm water (105° to 115°) |
5 1/2 cups all-purpose flour, divided |
3/4 cup sugar |
1 1/2 teaspoons ground nutmeg |
3/4 teaspoon salt |
1/4 cup plus 2 tablespoons shortening |
1/2 (4-ounce) package candied lemon peel, finely chopped |
1/2 (4-ounce) package candied citron, finely chopped |
1 cup currants |
3/4 cup raisins |
1/2 cup chopped pecans |
1/4 teaspoon powdered saffron |
1/4 cup boiling water |
1/2 cup milk |
3 eggs, beaten |
Directions:
1. Dissolve yeast and 1 1/2 teaspoons sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Add 1 cup flour; mix well. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
2. Combine remaining flour, 3/4 cup sugar, nutmeg, and salt in a large bowl; stir well. Cut in shortening until mixture resembles coarse meal. Add lemon peel, citron, currants, raisins, and pecans; stir well.
3. Dissolve saffron in boiling water; add milk, and cool to lukewarm (105° to 115°). Stir milk mixture and eggs into flour mixture. Add yeast mixture; mix well.
4. Spoon batter into 2 well-greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Cover and repeat rising procedure 1 hour. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Remove bread from pans, and cool on wire racks.
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