Categories: Breads, Vegetarian 
      Yield: 15 servings 
  
    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 = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 
  Potassium: 132 Cholesterol: 0 Exchange Value: 1 Bread Exchange _ 1/2 Fruit 
  Exchange + 1/2 Fat Exchange 
   
  Source: Holiday Cookbook, American Diabetes Association, ISBN 
  0-13-024894-0, by Betty Wedman, M.S.,R.D.