Lemon Saffron Bread

Title: Lemon Saffron Bread

Categories: Cheesecakes, Crockpot

Yield: 12 servings

1 1/2 c Flour

1 1/2 ts Baking powder

1/4 ts Baking soda

1/4 ts Salt

1 pn Powdered saffron

1/4 c Hot water

1 tb Lemon peel; grate

1/4 c Lemon juice

1/4 c Shortening

1/2 c Sugar

1 Egg

Mix flour, baking powder, baking soda, and salt. Dissolve

saffron in hot water; blend with lemon peel and juice.

Cream shortening; add sugar gradually, beating until

thoroughly blended. Add egg and beat until light and fluffy

Add dry ingredients and liquids alternately, mixing just

until blended after each addition.

Turn into well greased and floured cooker bake pan or 2

lb. coffee can. Cover bake pan with lid or coffee can with

6 layers of paper toweling. Set in crock pot. Cover and 2 - 3 hours. Remove; let cool

10 minutes then

remove from pan.

From "Culinary Arts Institute Crockery Cooking" --