2 pkgs. yeast
1 lb. currants
1/2 lb. lard + 2 tbsp.
1 c. sugar
7 c. flour
1 pkg. Saffron
1 tbsp. salt

Soak yeast in 1 1/2 cups lukewarm water until it is dissolved. Two tablespoons sugar. Crumble Saffron and steep and boil 3 minutes, there should be 2 1/2 cups liquid. Cook until lukewarm. Put sifted flour in large mixing bowl, add lard and mix through. Add sugar, salt and currants; mix well and add yeast and mix. Add Saffron to flour mixture and knead well. Dough should not be too stiff. Cover and place in a warm place to raise until double. Bake at 375 degrees for 40 to 60 minutes. Bread is done when it springs back and has hollow sound. Mixed fruit can be added.