Categories: Cakes 
      Yield: 1 servings 
  
      1 pn Saffron                           1/4 ts Nutmeg 
      2 tb Hot water                           3 oz Margarine 
      1 tb Yeast                               2 oz Shortening 
      1 ts Sugar                               8 oz Currants 
      5 oz Warm water                          1 oz Candied peel 
      1 lb Wholewheat flour                    5 oz Soymilk 
      1 pn Salt                            
  
  Mix together the saffron & 2 tb hot water.  Place in a covered jar & let 
  stand overnight.  Strain, reserving the water. 
   
  Dissolve the yeast in warm water with the sugar.  Leave to start working. 
  Put flour & salt in a bowl.  Add nutmeg.  Rub in the margarine & 
  shortening.  Toss in the currants & peel.  Add the saffron water to the 
  yeast mixture.  Pour it into the flour.  Add the milk.  Mix till you have a 
  dough. 
   
  Knead the dough in the bowl.  Cover & leave in a warm place for 1 hour or 
  until the dough has doubled in size. 
   
  Heat oven to 350F.  Knead the dough again.  Divide it into two & put each 
  half into a 1 lb loaf tin, greased.  Cover, & leave in a warm place for 10 
  minutes.  Bake for 1 hour.  Cool on wire racks. 
   
  Gail Duff, "A Book of Herbs & Spices"