Lemon Saffron Bread
Ingredients
1 1/2 C. Flour
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
1 pinch Powdered Saffron
1/4 C. Hot Water
1 Tbsp. Lemon Peel, grated
1/4 C. Lemon Juice
1/4 C. Shortening
1/2 C. Sugar
1 Egg
Cooking Instructions
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water, blend with lemon peel and juice. Cream shortening and then 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 crock pot bake pan or 2 pound 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)