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"
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|Serving Size: 1 Serving (1211g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1373 (43%)|
|Amt Per Serving||% DV|
|Total Fat 152.5g||203 %|
|Saturated Fat 43.7g||219 %|
|Monounsaturated Fat 66.9g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 39.9mg||12 %|
|Sodium 943.2mg||33 %|
|Potassium 2907mg||76 %|
|Total Carbohydrate 410.7g||121 %|
|Dietary Fiber 69.1g||276 %|
|Sugars, other 341.6g|
|Protein 74.9g||107 %|
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Calories per serving: 3174
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