Lemon Saffron Bread

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Lemon Saffron Bread - 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; grated

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 cook on high 2 - 3 hours.

Remove; let cool 10 minutes then remove from pan .

 

Happy Cooking!

Jenny M., Moderator

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