Lemon Saffron Bread
Lemon Saffron Bread recipe
Yield
12 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
saffron threads
powdered |
*
|
| ¼ | cup |
water
hot |
|
| 1 | tablespoon |
lemon zest
grate |
|
| ¼ | cup |
lemon juice
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 1 |
eggs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
saffron threads
powdered |
*
|
| 59 | ml |
water
hot |
|
| 15 | ml |
lemon zest
grate |
|
| 59 | ml |
lemon juice
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
*
|
Directions
Mix flour, baking powder, baking soda, and salt.
Dissolve saffron in hot water; blend with lemon peel and juice.
Cream shortening; add sugar gradually, beating until thoroughly blended.
Add egg and beat until light and fluffy.
Add dry ingredients and liquids alternately, mixing just until blended after each addition.
Turn into well greased and floured cooker bake pan or 2 lb. coffee can.
Cover bake pan with lid or coffee can with 6 layers of paper toweling.
Set in crock pot.
Cover and cook on high 2 to 3 hours.
Remove.
Let cool 10 minutes then remove from pan.
