warm, 120 to 130 degrees, F
yeast, active dry
dried or dark, raisins
Steep the saffron in the hot water for 10 to 15 minutes.
Meanwhile, combine the milk and margarine in a saucepan.
Heat until the margarine has melted. Cool.
Add the lemon rind.
Sprinkle the yeast into the milk mixture when lukewarm.
Let stand for 5 minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
Beat until smooth.
Stir in the currants (or dark raisins) and another ½ cup of the flour.
Cover with a damp towel and let rise in a warm place until doubled in size.
Then punch down and knead on a lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan.
Let rise until doubled.
Bake in a 350-degree oven for about 1 hour.
Cool for 10 minutes in the pan before turning out on a wire rack.
When the bread is thoroughly cooled, it may be sliced.