1/2 t saffron threads 1/4 chot water 1 c milk 1/4 c butter 1 Tgrated lemon peel 1 T active dry yeast 1/4 c sugar 1/4 t nutmeg 3 c flour 1 c raisins
Steep the saffron in the hot water for 10 to 15 minutes. Meanwhile, combine milk and butter in a saucepan, heat until the butter is melted. Cool, then add lemon peel. Sprinkle the yeast into the milk mixture when lukewarm, let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups flour and the saffron mixture. Beat until smooth. Stir in the raisins and another 1/2 cup of flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly floured board until smooth. Shape into a loaf and placde in an oiled 4 by 9 inch bread pan. Let rise until doubled.
Bake in a 350 degree oven for about an hour. Cool for 10 minutes in pan before turning out on a wire rack to finish cooling. Cool Completely before slicing.