1/2 ts Saffron 1/4 c Hot Water (120 to 130 -degrees) 1 c Milk 1/4 c Margarine 1 tb Lemon Rind, grated 1 tb Active Dry Yeast 1/4 c Sugar 1/4 ts Ground Nutmeg 2 1/2 To 3 c Flour 1 c Dried Currants -or- Dark -Raisins Steep the saffron in the hot -water for 10 to 15 minutes. Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving
How To make Saffron Bread(Wedman)'s Videos
Tastefully South Jersey Food Traditions - Documentary
Tastefully South Jersey was a summer-long 2018 exhibition and program series celebrating the culinary traditions of Burlington, Camden and Gloucester Counties in NJ. Food traditions from the Caribbean, Eastern Europe, West Africa, African-American, Southern and Latino cultures were explored. This documentary focuses on the culture keepers who were featured in the exhibition and shows our common humanity through food. Funding support from this project came from the National Endowment for the Arts, National Endowment for the Humanities, New Jersey State Council on the Arts, New Jersey Council on the Humanities, G.R. Dodge Foundation and the members and supporters of Perkins Center for the Arts. For more information about the Folklife Center at Perkins Center for the Arts, visit PerkinsArts.org.