| saffron Cake 1 Cup Mashed Potatoes
1/2 Cup Granulated Sugar
1 Package Active Dry Yeast
1 Cup Potato Water
1 Cup Milk
1/2 Cup Shortening
1/4 Teaspoon Saffron
1/4 Cup Boiling Water
2 Eggs, Well Beaten
1 Cup Granulated Sugar
1/2 Teaspoon Salt
8 Cups Bread Flour thoroughly Mix Potato And 1/2 Cup Sugar. Dissolve Yeast In Lukewarm Potato Water; Add To Potato And Sugar Mixture. Cover; Let Set In Warm Place About 3 Hours. pour Boiling Water On Saffron. Bring Milk To A Boil. Add Shortening, Egg, Sugar And Salt. Carefully Drain Saffron Water Into This Mixture (save Saffron For Crumbs). when Lukewarm, Add Yeast Mixture And 4 Cups Flour. Beat Well. Cover; Let Rise Until Bubbly, About 1 To 1 1/2 Hours. add Remaining Flour Or Enough To Make A Dough That Can Be Kneaded Until Smooth. Place In A Greased Bowl; Cover And Let Rise About 4 Hours Or Until Double In Bulk. Roll About 1/3 Inch Thick And Place On Greased Cookie Sheets. Brush Tops With Butter, Cream Or Beaten Egg. Cover With Crumb Mixture. Let Rise About 1 Hour Or Until Double In Bulk. Bake At 325 Degrees F For 20 To 25 Minutes. makes Four 9-inch Cakes. crumb Mixture
2 Cups Light Brown Sugar
2 1/2 Cups Flour
1 Teaspoon Cinnamon
1 Cup Shortening
saffron mix Ingredients Well With Hands. |
