Monday, October 15, 2007

Sample recipe from The Spice Cookbook: Saffron-lemon tea bread

There are so many mouthwatering recipes in this book that it is going to be hard to narrow my choices down.

I have used saffron to flavour rice, in paellas and most recently in mashed potatoes, but never in baking. This looks like an interesting recipe.

2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1/4 tsp soda
1/8 tsp saffron, powdered
2 tsp lemon zest
3/4 cup sugar
2 eggs (large)
3/4 cup water
2 tbs fresh lemon juice

Sift together flour, baking powder and salt. In a separate bowl, mix shortening, baking soda, saffron and lemon zest. Add sugar, a little at a time, stirring well to mix. Beat in the eggs, one at a time. Mix water and lemon juice and add gradually to the batter, alternating with the flour mixture, beginning and ending with flour. Beat batter for 30 seconds after all the ingredients are in.

Pour batter into a well greased loaf pan, 23 by 13 by 7 cm (9 by 5 by 3 inches) and bake for 1 hour at 175°C (350° F). Remove from the oven and cool for 10 minutes, then remove the loaf from the pan and cool on a wire rack.

Serve with softened cream cheese or butter for spreading.

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