2 tubes saffron
1 c. boiling water
1 c. warm milk
1 c. shortening
2 pkgs. dry yeast
Slightly less than 1/4 c. lukewarm water
6 c. flour
1 egg
1/2 c. white sugar
1/2 c. brown sugar
2 tsp. salt
1/2 tsp. nutmeg
1 c. currants
3 to 4 oz. candied lemon peel

This is a moist mixture to work with. Saffron comes in very small quantities so use two package or tubes. Put dry saffron threads into a glass measuring cup and finely snip threads with kitchen scissors. Add the 1 cup of boiling water and let steep until cool.

Dissolve yeast in the less than 1/4 cup water.

Dredge the currants and lemon peel with part of the flour until coated and not sticking together.

To the milk, add the shortening, sugar and egg. Beat well.

Sift together the remaining flour, salt and nutmeg into a large bowl. Add currants, lemon peel, dissolved yeast, cooled saffron water and milk mixture. Stir together well.

Knead until smooth and elastic. Let rise until light--at least twice original bulk. It is easier to handle if you lightly oil ball of dough and bowl, and cover with a light cloth.

Knead again. Shape into loaves and place in greased pans. Cover with towel and let rise again until double.

Bake 400 degrees for 30 minutes--lower temperature to 375 degrees and bake 20 minutes more. 2 loaves