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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 2 |
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This fragrant bread comes from the Ellis Island Immigrant cookbook. it originates from england Ingredients:
1/16 ounce saffron |
1 1/4 ounces paket yeast |
1/2 teaspoon sugar |
2 cups sugar |
7 1/2 cups flour |
1 teaspoon salt |
1 teaspoon nutmeg |
3/4 lb shortening |
2 cups raisins |
1 teaspoon lemon extract |
1 egg, slightly beaten |
Directions:
1. crumble saffron fine and pour 1/2 cup boiling water over it.
2. steep 2 hours.
3. make a mixture of yeast, 1/2 cup warm water and 1/2 teaspoon sugar.
4. add the mixture to 2 1/2 and add just enough water to beat in until smooth.
5. cover and store in a warm place for an hour.
6. in a larrge bowl mix 5 cups flour, salt, and nutmeg.
7. work in shortening add 2 cups sugar.
8. mixing in well then raisins.
9. add to yeast mxture place in warm place for 1 hour.
10. shape into bread loaves and then bake at 375 15 minutes.
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