| 1 | Mix together the saffron & 2 tb hot water. |
| 2 | Place in a covered jar & let stand overnight. |
| 3 | Strain, reserving the water. |
| 4 | Dissolve the yeast in warm water with the sugar. |
| 5 | Leave to start working. |
| 6 | Put flour & salt in a bowl. |
| 7 | Add nutmeg. |
| 8 | Rub in the margarine & shortening. |
| 9 | Toss in the currants & peel. |
| 10 | Add the saffron water to the yeast mixture. |
| 11 | Pour it into the flour. |
| 12 | Add the milk. |
| 13 | Mix till you have a dough. |
| 14 | Knead the dough in the bowl. |
| 15 | Cover & leave in a warm place for 1 hour or until the dough has doubled in size. |
| 16 | Heat oven to 350°F. |
| 17 | Knead the dough again. |
| 18 | Divide it into two & put each half into a 1 lb loaf tin, greased. |
| 19 | Cover, & leave in a warm place for 10 minutes. |
| 20 | Bake for 1 hour. |
| 21 | Cool on wire racks. |
| 22 | Gail duff, "a book of herbs & spices" |
