WELSH SAFFRON BREAD

Welsh Saffron Bread image

This wonderful creation comes from Heartland by Marcia Adams, but I found it on the Batter-Splattered blog.

Provided by strawberrybird

Categories Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

3 cups boiling water
1 cup dried currants or 1 cup dried cranberries
1/2 cup raisins
1/8 teaspoon saffron thread
1/2 cup butter
2 eggs
1 teaspoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg

Steps:

Preheat oven to 350 degrees.
Pour 2 cups boiling water on dried currants and soak for 15 minutes, then drain. Pour remaining water over saffron and steep until cool.
Cream butter and sugar until well blended, about 3 minutes. Add eggs one at a time, blending after each. Add lemon zest and juice.
Combine dry ingredients in a bowl and add to the sugar-butter mixture, alternately with the saffron water, beating until just blended. Stir in raisins and drained currants. Pour into a greased and floured loaf pan. Bake 40 - 50 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Tip out onto a rack to cool.

Nutrition Facts : Calories 2507.2, Fat 105.6, SaturatedFat 62.2, Cholesterol 667, Sodium 3884.6, Carbohydrate 358.9, Fiber 19.7, Sugar 141.7, Protein 47.6