SC - Fw: cornish saffron cakes

[Louise Sugar]

from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:12 PM
Subject: cornish saffron cakes


>Then try this with it--
>
>Cornish Saffron Cake
>2 servings
>
>      3 pk Saffron strands (0.05 g)            5 c  Bread Flour
>      1 tb Boiling Water                     1/4 ts Salt
>    1/3 c  Sugar                             3/4 c  Lard (yes, lard)
>      1 c  Warm water (110'F./44'C.)         1/2 c  Butter
>      1 pk Active dry yeast (1/4 oz)       1 2/3 c  Currants or mixed fruit
>
>  Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place
>  saffron on foil and spread thinly. Place pan under a very low broiler
>  and gently dry saffron (do not discolor) 3-4 minutes or until dry.
>
>  Place saffron in a small bowl and crush to a fine powder. Add boiling
>  water and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup
>  warm water. Add yeast, whisk and let stand 10-15 minutes or until
>  frothy. Put flour, salt, lard and butter into a bowl and cut in
>  finely. Mix in remaining sugar and currants. Stir saffron into
>  remaining warm water and add to flour mixture. Stir in yeast and mix
>  to form a dough. Knead lightly, cover and let rise in a warm place
>  until double in bulk.
>
>  Knead dough and divide in half. Press each piece to a rectangle with
>  width equal to length of loaf pan. Roll up dough, jellyroll style,
>  and place in greased loaf pans, seam side down. Press to fill
>  corners. Cover and let stand at room temperature until dough has
>  risen to top of pans. Preheat oven to 375'F. (190'C.). Bake in
>  preheated oven 35-45 minutes or until golden. If necessary, cover
>  with foil during baking to prevent overbrowning. Cool on a wire rack.
>  Let stand 1 day before serving.
>
>  Makes 2 cakes.

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