Welsh Saffron Bread

Name: Welsh Saffron Bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 loaf
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

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Recipe by strawberrybird

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

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READY IN: 1hr 20mins

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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