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GRANDMA NAULT'S SAFFRON TEA BREAD 
Steep saffron (1 package) in 1/4 cup boiling water. Let cool.

1 1/4 c. sugar
1 1/2 sticks butter
3 egg yolks
1 c. milk
3 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. raisins
3 egg whites, beaten stiff

Combine sugar, butter, egg yolks, milk and cooled saffron. Add flour, baking powder, salt and raisins. Fold in stiffly beaten egg whites. Put in 2 greased and floured loaf pans. Bake at 325 degrees for 50-60 minutes.
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