SC - cooking without fire, among others

[Louise Sugar]

Ian, it was a recipie forwarded to me by a friend...here it is again   BTW
it is OOP

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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