Saffron Cake
Yield
1 cakePrep
30 minCook
60 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pinch |
saffron threads
|
*
|
| 2 | tablespoons |
water
hot |
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
| 5 | ounces |
water
warm |
|
| 1 | pound |
whole-wheat flour
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | ounces |
margarine
|
|
| 2 | ounces |
vegetable shortening
|
|
| 8 | ounces |
currants
|
|
| 1 | ounce |
candied fruit
|
*
|
| 5 | ounces |
soy milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pinch |
saffron threads
|
*
|
| 3E+1 | ml |
water
hot |
|
| 15 | ml |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 144.5 | ml/g |
water
warm |
|
| 453.6 | g |
whole-wheat flour
|
|
| 1 | pinch |
salt
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 86.7 | ml/g |
margarine
|
|
| 57.8 | ml/g |
vegetable shortening
|
|
| 231.2 | ml/g |
currants
|
|
| 28.9 | ml/g |
candied fruit
|
*
|
| 144.5 | ml/g |
soy milk
|
|
Directions
Mix together the saffron and 2 tablespoons hot water.
Place in a covered jar and let stand overnight.
Strain, reserving the water.
Dissolve the yeast in warm water with the sugar.
Leave to start working.
Put flour and salt in a bowl.
Add nutmeg. Rub in the margarine and shortening.
Toss in the currants and peel.
Add the saffron water to the yeast mixture.
Pour it into the flour.
Add the milk. Mix until you have a dough.
Knead the dough in the bowl.
Cover and leave in a warm place for 1 hour or until the dough has doubled in size.
Heat oven to 350℉ (180℃).
Knead the dough again. Divide it into two and put each half into a 1 pound loaf tin, greased.
Cover, and leave in a warm place for 10 minutes.
Bake for 1 hour. Cool on wire racks.
